Ginger Cream Asparagus

1. 1

   In a medium saucepan, cook asparagus spears, covered, in a small amount of boiling water (4 to 5 minutes or until crisp-tender).

2. 2

   Drain.

3. 3

   Meanwhile, for sauce, in a small saucepan combine half and half, water, cornstarch, chicken bouillon, fresh ginger and lemon peel.

4. 4

   Cook and stir until thickened and bubbly.

5. 5

   Cook and stir for 2 minutes more.

6. 6

   Serve over asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.