Ginger-Cream Asparagus


(0 votes) 0 0

Add a ginger cream sauce to your asparagus tonight.

Shared by


  • 8 ounces asparagus spears
  • 1/4 C. half-and-half or light cream
  • 2 Tbs. water
  • 1 tsp. cornstarch
  • 1/4 tsp. instant chicken bouillon granules
  • 1/4 tsp. grated fresh ginger or dash ground ginger
  • 1/4 tsp. finely shredded lemon peel

Our Readers Also Loved


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

Makes 2 servings.

Around The Web