Asparagus Mayo Dip at Heather Reyes blog

Asparagus Mayo Dip. Trim asparagus and place in a shollow baking dish. whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved. Bake at 375° until heated through, about 20 minutes. This dip is also good as a spread for sandwiches and as a topping for cooked veggies! Cover and refrigerate until ready to serve. Transfer to a colander and rinse under cold running. Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Serve warm with pita chips. in a large bowl, combine the asparagus, cheese and mayonnaise.

Crispy Asparagus with Sriracha Mayo An Alli Event
from www.anallievent.com

Serve warm with pita chips. This dip is also good as a spread for sandwiches and as a topping for cooked veggies! in a large bowl, combine the asparagus, cheese and mayonnaise. Bake at 375° until heated through, about 20 minutes. whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved. Cover and refrigerate until ready to serve. Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Transfer to a colander and rinse under cold running. Trim asparagus and place in a shollow baking dish.

Crispy Asparagus with Sriracha Mayo An Alli Event

Asparagus Mayo Dip Transfer to a colander and rinse under cold running. Serve warm with pita chips. Bake at 375° until heated through, about 20 minutes. Trim asparagus and place in a shollow baking dish. Transfer to a colander and rinse under cold running. mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. This dip is also good as a spread for sandwiches and as a topping for cooked veggies! in a large bowl, combine the asparagus, cheese and mayonnaise. whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved. Cover and refrigerate until ready to serve.

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