Asparagus with Wasabi Dip

Blanched asparagus is just barely cooked so it retains its fresh green color and crispness.

Asparagus with Wasabi Dip

Servings: 6

• 1 cup Light Mayonnaise
• 4 tsp Reduced Sodium Soy Sauce
• 1 1/2 tsp Light Agave Nectar
• 2 tsp Lemon Juice
• 2 tsp Wasabi Paste
• 3 lb Asparagus – thin to medium size, blanched*

1. In a small bowl combine the mayonnaise, soy sauce, agave nectar, lemon juice and wasabi paste.
   
2. Chill in the refrigerator for at least 30 minutes to combine flavors.
3. Serve with blanched asparagus.

Tip: To blanch asparagus, bring a large pot of water to a boil. Submerge asparagus in water for 1 minute. Remove from water and dip in a bowl of ice water to stop the cooking process. Serve cold.

Nutrition (per serving): 109.1 calories; 46% calories from fat; 5.8g total fat; 5.8mg cholesterol; 272.4mg sodium; 466.9mg potassium; 12.1g carbohydrates; 4.8g fiber; 5.0g sugar; 7.3g net carbs; 5.6g protein.

Choose it
This recipe makes an attractive and healthy party appetizer or a great everyday snack. Blanched asparagus is just barely cooked so it retains its fresh green color and crispness. Blanching versus cooking also helps retain key nutrients such as folate, vitamin C, and potassium.

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