Total Time
12mins
Prep 5 mins
Cook 7 mins

1 point

Ingredients Nutrition

Directions

  1. In a medium saucepan, cook asparagus spears, covered, in a small amount of boiling water (4 to 5 minutes or until crisp-tender). Drain.
  2. Meanwhile, for sauce, in a small saucepan combine half and half, water, cornstarch, chicken bouillon, fresh ginger and lemon peel. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over asparagus.

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