1. Mix the cream cheese with the milk, basil, salt and pepper. Mix the garlic dip until smooth, cover and place in the fridge for at least 15 minutes. Season to taste.
2. Break off the bottom, tough part of the green asparagus and cut into pieces approx. 7 cm long. Place the asparagus pieces in a flat dish and cover with boiling water.
3. Allow them to stand for approx. 1 minute, drain and rinse in ice-cold water. Drain in a sieve.
4. Eat the asparagus, carrots and breadsticks with the garlic dip.