Bring water to a boil. Parboil the asparagus for 3 to 4 minutes until tender but still slightly crisp. Remove, rinse under cold water quickly, and drain. Place all other ingredients in a blender and puree or mix until smooth and creamy. Place the asparagus in a mixing bowl, add the dressing, and toss thoroughly to mix. This dressing can be used over any type of blanched, steamed, or raw vegetables.
Per serving - 70 calories, 4 g fat (49% calories from fat), 3 g protein, 7 g carbohydrate, 1 g fiber, 0 mg cholesterol, 81 mg sodium