Asparagus Spears with Asian Dipping Sauce

by kara on June 7, 2012

Asparagus.  My favorite vegetable.  Courtland jokes that one of these days I’m going to turn into a big stalk of asparagus since I eat it so much.  The spring green vegetable is always my vegetable side of choice to pair with grilled meat, chicken, or fish this time of year.

My Mom made this recipe for our Mother’s Day brunch back in May.  I was blown away. Cold and light asparagus paired with orange.  Brilliant.  It’s simply perfect as a side dish this time of year when you want a refreshing vegetable to eat.  My Mom got the recipe from her friend, Dennis, who tore it out of a Delta Sky Magazine during his travels.  Big thanks to Dennis for sharing!

Asparagus Spears with Asian Dipping Sauce

2 lbs. asparagus spears, ends trimmed

2/3 cup light mayonnaise

2 Tbsp. soy sauce (can use light)

1 tsp. sesame oil

1 orange, zested and juiced

Kosher salt and freshly ground pepper to taste


Place 1 inch of water in a large saute pan and bring to a boil.  Add the asparagus spears and bring back to a boil.  Cook about 2 minutes until asparagus is tender and bright green in color.  Remove the asparagus from the pan and place directly in a bowl of ice water.  When asparagus has cooled, pat dry with a paper towel and refrigerate until ready to serve.

In a separate small bowl, mix together the mayonnaise, soy sauce, and sesame oil.  Add the orange zest and the juice.  Stir to combine.

To serve asparagus, place sauce in a small serving bowl with the asparagus spears surrounding the serving platter.   Season with salt and pepper to your liking. The sauce is addictive. . .you will be going back for seconds.  Enjoy!

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