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Makes 8 to 10 servings / Prep: 20 min., Cook: 3 min., Chill: 8 hrs.
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.
Serve with garlic cream.
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