Ginger Cream Asparagus

Submitted by Amber Dawn

"1 point"

 

• Ready In: 12mins
• Ingredients: 7
• 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.