In large skillet, bring 3/4 inch of water with salt to a boil. Add asparagus. Cover; cook 2 minutes. Remove asparagus from water; immediately plunge into ice water until cold. Drain.
Meanwhile, in small bowl, combine almonds, mayonnaise, cream, chili sauce and hot pepper sauce; mix well.
Arrange asparagus on serving platter. Spoon dip into small serving bowl; sprinkle with parsley.