Asparagus with Wasabi Mayonnaise Dip

3 pounds thin to medium asparagus, trimmed
1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste

Blanch asparagus 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 well and pat dry. Whisk together mayonnaise, soy sauce, sugar,
lemon juice, and wasabi paste until sugar is dissolved.