Sugar Snaps with Wasabi-Mayonnaise Dip
- 3 pounds sugar snap peas
- 1 cup mayonnaise
- 4 teaspoons soy sauce
- 1 1/2 teaspoons sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons wasabi paste
Blanch peas in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain peas well and pat dry.
Cooks' note: Peas and dip may be prepared 1 day ahead and chilled, covered.
Recipe adapted from Gourmet Magazine