Asparagus in Lemon Garlic Dressing

2 tablespoons nonfat or low-fat sour cream
1 tablespoon low-fat buttermilk or skim milk
1 clove garlic, minced
1 teaspoon grated lemon peel
24 fresh asparagus spears, woody bases snapped off and discarded
Poppy seeds (optional)

In a small bowl, combine garlic, buttermilk, sour cream and lemon peel. Cover and chill until ready to serve.  Cook asparagus in boiling water for 5 minutes, or until crisp-tender. Drain. Rinse with cold water and drain again. Cover and chill until serving time.  Toss asparagus with garlic mixture. Sprinkle lightly with poppy seeds, if desired.