Ingredients:
Instructions:
Whisk together the first 5 ingredients until blended. Chill up to 2 days, if desired. Snap off the tough ends of the asparagus, then remove the scales with a vegetable peeler, if desired. Cook in boiling water to cover for 3 minutes or until crisp-tender, then drain. Plunge the asparagus into ice water to stop the cooking process, then drain. Cover and chill until ready to serve with dip.