Instructions: Stir together first 7 ingredients. Cover and chill at least 2 hours. Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler, if desired. Cover and cook asparagus in a small amount of boiling water 4 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain. Cover and chill. Place a small bowl in the center of a large bowl. Stand asparagus between bowls. Place garlic cream in small bowl. Garnish with chopped fresh chives, if desired.

Yield: 8 servings.

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