Rec & Rev: WOW! Asparagus with Wasabi Mayonnaise Dip by Avidcook

Yummmy!!Thank you both.

 Jill,does the paste come in a tube? Like anchovie paste?

G m to you.

 Rosie

Jillie, This is a great recipe I have had it many times and that same mayonnaise is great on Grilled Tuna Steaks~ Thanks for your Review  and   Thanks Avidcook for sharing this great appetizer`   Janie

Yep, Rosie it comes in a tube~ and honestly it's not that hot, even I eat it~

Gm, it does come in a tube Rosie, but not sure if it's the same type as anchovie paste. (always wondered how that was sold. I've wanted to buy some of that too one of these days)

Thanks Truff and Bean.

Hugs

Sounds like a winner to me! Thanks avidcook for the recipe and Jilliebean for the reveiw.

Oink.

Nancy

I am new to blanching.  Could I do some of the long green beans for the same amount of time like the asparagas?  It does sound wonderful!

Anyone?

I''m sorry, I can't really help. First of all I steamed my asparagus and I like it a little more well done. Not mushy, but not crispy either. So I did look up on the internet for blanching and this is what I found. If you like them a little more well done, just boil for a bit longer. Hope this helps or someone else may write in. This is for freezing the beans, but blanching is blanching. (I think)

: ^ ) Good luck~

1. In a blanching pot or large pot with a tight fitting lid, bring 5 quarts of water to a rolling boil.

2. Meanwhile, wash beans, trim stem ends and cut into1-inch pieces or leave whole.

3. Blanch no more than one pound at a time. Add beans to boiling water and immediately cover with a tight fitting lid.

4. Start timing immediately and blanch for four minutes.

5. Prepare an ice water bath in a large 5-quart container or the sink.

6. Remove beans from water with slotted a spoon or blanching basket.

7. Immerse in the ice water bath for five minutes or until cooled. If you do not have ice, use several changes of cold water or running cold water. Remove and drain.

8. Pack cold beans in zip-closure freezer bags or freezer containers. Squeeze out as much air as possible before sealing bags.

9. Label and date each container or bag. Immediately place in the freezer, allowing an inch of space around each container until it is frozen. Freeze for up to one year at 0 degrees F. or below.

10. Blanching water can be used over and over again. Add more water if necessary. Remember to always bring water back to a rolling boil before blanching more vegetables.

Btw, green beans would be an excellent choice.

Thanks for you help!

Gm all and Happy Fourth of July.

I'm off to get Wasabi Paste. Thankyou for the recipe and the review.

I just back from the store with more asparagus~ yum

Happy 4th of July to you too!

You're welcome all! Thanks again to AvidcookGa.

Okay, I am now ready.  I went to the store and got some wasabi paste, asparagas and skinny green beans.  I will be making this up tomorrow but won't serve until Wed eve. {If I can stay out of it!} 

When I first saw this recipe from Avidcook, I knew I had to make it. I had the ingredients in the house except for the asparagu, but I did have cauliflower so I had that and it was excellent. I havae since made it and have had asparagus . I absolutely love it. I can not get the wasabi paste where I live but I did get the powder and mixed it up into a paste and it served the purpose well.