Asparagus with wasabi and mayonnaise dipping sauce

Ingredients:

• 1.4 kg trimmed thin or medium asparagus
• 1 cup mayonnaise
• 4 teaspoons soy sauce
• 1.5 tsp sugar
• 2 tsp fresh lemon juice
• 2 tsp. wasabi paste

Preparation:

1. Blanch the asparagus in two batches in a large pot of boiling water for 1 minute. Transfer to a colander and rinse under cold running water to stop the cooking process. Drain well and pat dry.
   
   Combine mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste. Stir until the sugar dissolves.
   
   Serve asparagus with dipping sauce.