Ginger Cream Asparagus

1 point

• Ready In: 12 mins
• Serves: 4

Ingredients

• 16  ounces asparagus spears
• 1⁄2 cup half-and-half
• 1⁄8 cup water
• 2  teaspoons cornstarch
• 1⁄2 teaspoon chicken bouillon granule
• 1⁄2 teaspoon  fresh grated gingerroot
• 1⁄2 teaspoon  finely shredded lemon peel

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.