Sometimes I structure a meal around a main course, but sometimes I’m in the mood for an assortment of veggie dishes, more of a “side plate sampler.” Yesterday, that’s what I whipped up for lunch and we all devoured the results. Lots of simple dishes came together for one delicious feast.
There was broccoli with garlic and red pepper flakes…
… zucchini with fresh mint…
… and for a contrast of color and a blast of sweet flavor, roasted yams.
The star of this plate, for me anyway, was the roasted asparagus with wasabi mayo. The asparagus is simply roasted with a little salt and pepper:
It’s the wasabi mayo that elevates the dish. I love this sauce so much I can pretty much put it on anything and be happy. All you do is mix together Vegenaise, wasabi powder, soy sauce, lemon juice and a dash of something sweet (agave or sugar) to taste and voila – creamy yumminess. I used about a cup of mayo, 2 teaspoons of wasabi (I love wasabi, so start with less), a few teaspoons of soy sauce, 2 teaspoons of lemon juice, and a quick drizzle of agave.