Rinse asparagus. Cut off bottoms of the stalks (about 2 inches). Alternately, you can snap the bottoms of the stalks – they will break at about the same spot you’d cut them.

Pour water into large pot to depth of 1-inch and bring to boil. Place asparagus and peeled garlic on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender (do not overcook it), about 4 to 6 minutes (depending on the thickness of the asparagus). Transfer asparagus to bowl of ice water and cool for a minute. Drain and place asparagus on paper towels.

Place all ingredients into a food processor, blender or Vitamix and mix to a smooth consistency. Add a little more olive oil ,if needed.

Serve asparagus dip cold or at room temperature with vegetable chips or crudités.