Asparagus with Wasabi-Mayonnaise Dip

Here’s a quick and semi-nutritious appetizer. I had this recipe sitting in my “on deck” file for about 2 years now. The on deck file is the pile of recipes I’ve clipped or printed out with the intentions of trying. I am determined to start chipping away at the pile, so here is my first chip.

I really didn’t know what to expect but it was a huge success. Actually, the asparagus ran out so everyone started dipping the pita chips which were intended for the hummus.

One tip, Wasabi pastes vary. I made the first batch using Wasabi powder and creating a paste. It was fairly mild so I used 4 teaspoons in the recipe. Today I decided I would alter this recipe a tad and try make Wasabi Coleslaw. I bought the Wasabi paste from the Chinese food counter at Shopright and it was a lot thicker and a lot stronger than what I used the first time, so I only used 2 teaspoons. I found some black sesame seeds on sale so decided they would be a nice finishing touch. I think I will add water chestnuts before serving. Next time I also will go a little more sparingly on the sauce. A little too drowned for my taste but you get the picture.


3 lbs. thin to medium asparagus
1 cup mayonnaise
4 tsp. soy sauce
1 1/2 tsp. sugar
3 tsp. lime juice
2 – 4 tsp. wasabi paste

Blanche the asparagus in 2 batches in a large saucepan of boiling salted water 1 – 2 minutes.
Drain and submerge in ice bath. Drain and pat dry.

Whisk together mayo, soy sauce, sugar, lime juice, and wasabi paste until sugar is dissolved.

Add 1 Tablespoon rice wine vinegar to sauce
1 bag prepared coleslaw
1 can Water chestnuts, drained
Black Sesame Seeds

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Author:Deborah Smith, Executive Editor

Deborah Smith is the Founder and Publisher of, a collaborative website focused on food news in New Jersey.


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5 Responses to “Asparagus with Wasabi-Mayonnaise Dip”

  1. jj
    April 23, 2008 at 12:14 pm #

    I would say that falls under nutritious – the asparagus. And the cole slaw looks fantastic, thanks!

  2. Deborah, Site Administrator
    April 23, 2008 at 2:35 pm #

    Thanks JJ. Go light with the sauce on the coleslaw. It really is enought to probably make 2 batches. Try halving it with one bag and maybe adding a bit more vinegar.

    We decided it would be fabulous on a roast beef sandwich. Yum.

  3. edamame
    April 28, 2008 at 5:43 am #

    I am interested in the food culture of your country. And I support your site. If there is time, please come in my site.
    From Japan

  4. February 12, 2010 at 3:12 pm #

    I lost this recipes so am so glad to find it. I promised to take it to a friends’ house-warming party tomorrow and somehow lost it.

    I decreased the soy sauce when I made mine.

    This sauce is always a hit.

    Thanks, Linda


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