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.