1	Cup	Water
1/4	Tsp.	Salt
1	Lb.	Fresh Asparagus, trimmed
1	Pkg. (3 oz.)	Cream cheese
1/2	Cup	Milk
1/4	Tsp.	Dill weed
1	Cup	Sour cream
1/8	Tsp.	Garlic salt
1/8	Tsp.	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