1 cup water
1/4 teaspoon salt
1 pound fresh asparagus, trimmed
3 ounces cream cheese
1/2 cup milk
1/4 teaspoon dill weed
1/8 teaspoon garlic salt
1/8 teaspoon pepper
In a large skillet, bring water and salt to a boil; add the
asparagus. Cover and cook over medium heat until crisp-tender, about
6-8 minutes; drain. Transfer to a serving platter and keep warm. In
the same skillet over low heat, stir cream cheese and milk until
smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.
Yield: 4 servings.