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Ingredients
- 1 (8 oz.) container sour cream
- 2 tbsp. milk
- 1 tbsp. white wine vinegar
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 lb. fresh asparagus
Preparation
Step 1
Stir together first 7 ingredients. Cover and chill 8 hours.
Snap off tough ends of asparagus.
Cook in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Chill 8 hours.
Serve with garlic cream.