Wasabi Aioli and Asparagus
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Wasabi Aioli and Asparagus is a flavorful condiment that combines the creamy richness of aioli with the distinctive heat and flavor of wasabi. This 15-minute appetizer is a sure thing for last-minute gatherings with family and friends!
Wasabi Aioli
Thanks to my sister, Jackie, our family has enjoyed this wasabi aioli for years and years. She used to make it when we gathered in Iowa over the years and now I’m making it for my family.
Why This Recipe Works:
- SUPER SIMPLE – This recipe requires only a handful of simple ingredients and can be made in minutes. It’s the perfect party vegetable dip!
- FULL OF FLAVOR – We love the pungent flavor of wasabi and you will too! This dip has so much flavor.
- PERFECT APPETIZER – This is the perfect appetizer for game day, happy hour, or any special occasion or holiday.
Ingredients needed to make the best Wasabi Aioli:
- Mayonnaise – I normally use mayonnaise with olive oil (that is a little lighter). Feel free to use your favorite mayo.
- Soy Sauce – Go for a lower-sodium soy sauce.
- Sugar – A little bit of sugar is needed to balance the strong flavors of this aioli.
- Lemon Juice – For some zesty flavor.
- Wasabi Paste – It’s very easy to find wasabi paste in your local grocery store.
- Asparagus – Use 1-2 pounds of fresh asparagus. Look for medium-sized stalks.
How to make Wasabi Dip with Blanched Asparagus:
Step 1
Mix the aioli ingredients. In a small mixing bowl, combine the mayo, soy sauce, sugar, fresh lemon juice, and wasabi paste. Use a whisk to mix well. Then spoon the aioli into a small serving bowl.
Step 2
Prep asparagus. Trim the ends off (I usually remove about 2 inches of the stalk) of the asparagus stalks. Rinse well.
Step 3
Blanch asparagus. Bring a pot of water to a boil. Add the asparagus stalks to the pot and boil for one minute. Then remove the asparagus from the boiling water to an ice bath. When cool, remove to a clean towel (or paper towel) and pat dry.
Alternatively, you could saute the asparagus on a grill pan but don’t over-cook them! You want them to be dippable.
Step 4
Serve. Place asparagus on a plate along with a small bowl of wasabi aioli. Add some freshly ground black pepper to serve.
Optional: Add a few shakes of hot sauce or red pepper flakes if you want to add some heat.
Recipe FAQs:
Wasabi is a pungent and spicy condiment that is commonly associated with Japanese cuisine. Wasabi has a sharp, sinus-clearing flavor that is similar to horseradish but with a more complex and slightly sweeter taste.
It is often used as a condiment (Japanese horseradish) for sushi, sashimi, and other Japanese dishes, providing a zesty kick to the palate. In many Western countries, wasabi is also available in powdered or paste form and is used to add a spicy element to various dishes and snacks.
Some recommend that you bend and snap the asparagus and dispose of the tough ends. However, I prefer to just look closely at the stalks and trim the amount that I feel looks right.
Look for firm vibrant stalks of asparagus with tight tips. They should smell fresh and appear moist at the cut end. Avoid overly thick or woody stems and seek to purchase asparagus in season (normally springtime).
Other Ways to Serve Wasabi Mayonnaise:
- Pair it with spicy tuna, or other tuna recipes – like our Spicy Tuna Cakes.
- Add it to Wagyu burgers or your favorite burger recipe. Try our Goat Cheese Burgers or Grilled Salmon Burger Recipe.
Drinks to serve with Wasabi Aioli:
Other Appetizer Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Wasabi Aioli Recipe
Ingredients
- 1 cup mayo with olive oil
- 4 teaspoons soy sauce – we use lower sodium
- 2 teaspoons granulated sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons wasabi paste
- 1 – 2 pounds asparagus – ends trimmed
Instructions
- Mix the aioli ingredients. In a small mixing bowl, combine the mayo, soy sauce, sugar, fresh lemon juice, and wasabi paste. Use a whisk to mix well. Then spoon the aioli into a small serving bowl.
- Prep asparagus. Trim the ends off (about two inches) of the asparagus stalks. Rinse well.
- Blanch asparagus. Bring a pot of water to a boil. Add the asparagus stalks to the pot and boil for one minute. Then remove the asparagus from the boiling water to an ice bath. When cool, remove to a clean towel (or paper towel) and pat dry.
- Serve. Place asparagus on a plate along with a small bowl of wasabi aioli. Add some freshly ground black pepper to serve.
This girl can cook and I love this recipe. Keep up the great work!
Thanks honey!