Asparagus With Wasbi Dip Recipes

ASPARAGUS WITH WASABI-MAYONNAISE DIP

Steps:

• Blanch the asparagus in 2 batches in a large saucepan of boiling salted water for 1 minute.
• Move to a colander and rinse under cold running water to stop it from cooking.
• Drain well and pat dry.
• Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
• Serve asparagus with dip.
• This dip is also good as a spread for sandwiches and as a topping for cooked veggies! Enjoy!

BAKED ASPARAGUS DIP

Steps:

• In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.

ASPARAGUS WITH DIPPING SAUCES

Steps:

• To make the Parmesan butter, tip the lemon juice into a small saucepan and, over a very low heat, add the butter. Melt and stir the butter into the lemon juice until you have a smooth sauce, add the Parmesan and season to taste, then set aside.
• To make the Asian dressing, using a pestle and mortar, crush the chilli with the brown sugar, then stir in the lime juice until the sugar has dissolved. Stir through the soy sauce and sesame oil, then set aside.
• For the garlic mayonnaise, mix all the ingredients together. Decant the sauces into 3 serving dishes.
• Bring a large pan of water to the boil and cook the asparagus for 2-3 mins until just tender. Drain well and serve steaming hot in a pile for everyone to help themselves and dip into the sauce of their choice.

OVEN-ROASTED SALMON, QUINOA AND ASPARAGUS WITH WASABI OIL

Steps:

• Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top, skin side down. Season with coarse salt and pepper. Fill a roasting or baking pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, snap off the woody ends of the asparagus and steam for 5 minutes, until tender. Remove from the heat.
• Place a serving of quinoa on each plate, or place a mound of it on a platter. Top with the salmon fillets and arrange the asparagus on the side. Drizzle about a teaspoon wasabi oil over the fish and the asparagus, and serve.

ASPARAGUS WITH GARLIC DIP

Steps:

• Trim 3 bunches asparagus; peel the bottoms. Boil until tender, 4 to 5 minutes; drain and cool. Peel the cloves from 4 heads garlic and cook in 1/2 cup olive oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the garlic with 2 tablespoons lemon juice, 1 teaspoon mayonnaise, 1 1/2 teaspoons sugar, 1 teaspoon dijon mustard and 1/4 cup water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives; serve with the asparagus.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

ASPARAGUS WITH HORSERADISH DIP

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until crisp-tender, 2-4 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the remaining ingredients. Serve with asparagus.

WASABI DIP

Steps:

• Stir lemon juice and wasabi paste into the sour cream.
• Add crushed garlic and horseradish.
• Season with salt and pepper to taste.