Peel cloves of garlic, halve them and boil into milk for about 20 minutes until tender.
Remove cloves and mash them with the blade of a knife. Place garlic into the milk again and mix well. Season to taste with salt, pepper and olive oil. Fold in barsley and boil until creamy.
Scrub, peel and rinse the asparagus and cook for about 12 minutes in boiling water with 1 tbsp. butter, some sugar and lemon juice.
Serve asparagus on warm plates covered with sauce.