Wasabi Aioli Recipe

Closeup on a bowl of wasabi aioli on a plate with asparagus.

5 from 1 vote

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!

Course Appetizer, Sauce

Cuisine American

Keyword Wasabi aioli, wasabi and asparagus

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 85kcal

Author Sue Ringsdorf

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.
1 cup mayo with olive oil, 4 teaspoons soy sauce, 2 teaspoons granulated sugar, 2 teaspoons fresh lemon juice, 2 teaspoons wasabi paste
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.
1 - 2 pounds asparagus
Serve. Place asparagus on a plate along with a small bowl of wasabi aioli. Add some freshly ground black pepper to serve.

Notes

Optional: Add a few shakes of hot sauce or red pepper flakes if you want to add some heat.

Nutrition