Asparagus with Black Pepper and Wasabi Mayonnaise and Ponzu dressing

What You’ll Need:

  • 10 x green asparagus spears – washed, leaves removed and bottom of the stem snapped off
  • 10 x purple asparagus spears-washed, leaves removed and bottom of the stem snapped off
  • 1 litre water
  • 6tbsp rice wine vinegar
  • 6tbsp golden caster sugar
  • 4tbsp table salt

What To Do:

  • Steam the green asparagus for 1-2 minutes until just cooked, remove from steamer and plunge into ice water for 1 minute, remove and dry off.
  • In a saucepan bring the water up to a simmer, place vinegar, sugar and salt into a bowl, pour the simmering water over and whisk to dissolve the sugar and salt, leave for 5 minutes to cool slightly.
  • Place the purple asparagus into the pickling liquor, making sure it is fully submerged, leave for 1 hour, remove the asparagus and place onto kitchen towel to dry any excess moisture, keep the liquor for another use.

Black pepper and wasabi mayonnaise

What You’ll Need:

  • 3 eggs
  • 1tsp of Dijon mustard
  • 2tsp of white wine vinegar 400ml of sunflower oil
  • Wasabi paste to taste
  • Black pepper to taste
  • Table salt and ground ginger to taste
  • Wasabi peas

What To Do:

  • Separate the eggs and place the yolks and whites in separate bowls, put the whites into the fridge to use at a later time.
  • Add the mustard and white wine vinegar to the yolks and whisk thoroughly to emulsify.
  • Whilst continually whisking, slowly pour the oil at a constant rate into the egg mixture and continue to whisk until the oil is completely incorporated and a mayonnaise consistency is achieved.
  • Season with salt and ginger, then add the wasabi and twists of black pepper to taste, place in an airtight container, seal and refrigerate.
  • Place a handful of wasabi peas into a ziplock bag and bash 2-3 times with a rolling pin, when serving sprinkle these over the wasabi mayonnaise.

Ponzu dressing

What You’ll Need:

  • 2tbsp dashi stock (available at Wing Yip)
  • 1tbsp stock syrup
  • 1tbsp rice wine vinegar
  • Ā½tbsp Mai Siam Tha Fish Sauce
  • 3tbsp lemon juice
  • 50ml Wing Yip Soy Sauce


  • Mix all ingredients together and reserve in fridge.

To serve:

Serve the green and purple asparagus on a wooden board with small dishes of the wasabi mayonnaise and ponzu dressing.

Please comment