Prepare asparagus, leaving spears whole; then boil, steam, or microwave.
Drain and keep warm.
In a wide frying pan, combine broth, ginger, and lemon peel.
Bring to a boil; boil until reduced to 1/2 cup.
Add cream; continue to boil until reduced to 1/2 cup.
Remove ginger and lemon peel.
Pour sauce equally onto 4 warmed plates; top sauce on each plate with 1/4 of the asparagus, then with 1 poached egg.