Asparagus with Garlic Cream

1 container ff or lf sour cream (8 oz) 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

Stir together first 7 ingredients in a medium bowl. Cover garlic cream, and chill 8 hours.

Snap off tough ends of asparagus, and cook in boiling water for 3 minutes, until crisp-tender; drain.

Plunge asparagus into ice water to stop the cooking process; drain. Cover and chill 8 hours, if desired.

Serve chilled asparagus with chilled garlic cream. Sprinkle with additional pepper, if desired.