1 cup fat free or low fat sour cream
2 TB skim milk of half and half
1 TB white wine vinegar
1 TB extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon freshly ground pepper
2 lbs fresh asparagus

Directions
1. Stir together first 7 ingredients in a medium bowl. Cover garlic cream, and chill 8 hours.
2. Snap off tough ends of asparagus, and cook in boiling water for 3 minutes, until crisp-tender; drain.
3. Plunge asparagus into ice water to stop the cooking process; drain. Cover and chill 8 hours, if desired.
4. Serve chilled asparagus with chilled garlic cream. Sprinkle with additional pepper, if desired.