1 1/2 lbs. fresh asparagus spears
1/2 c. commercial sour cream
1/2 c. grated Parmesan cheese
2 tbsp. mayonnaise

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired.

Cook asparagus, covered, in boiling salted water 8 to 10 minutes or until tender; drain. Arrange asparagus in a serving dish, and keep warm.

Combine sour cream, Parmesan cheese, and mayonnaise to top of a double boiler. Place mixture over boiling water, and heat thoroughly; stir frequently. Pour sauce over warm asparagus, and serve immediately. Yield: 6 servings.