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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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1 point 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.
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