Asparagus with Garlic Cream



16 to 20 appetizer servings

Recipe from

Southern Living


1 (8-ounce) container sour cream
2 tablespoons milk
1 tablespoon white wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds fresh asparagus


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, if desired. Serve with garlic cream.