|Asparagus spears||1 Pound, ends trimmed|
|Skim milk||1⁄2 Cup (8 tbs)|
|Non fat chicken broth||1⁄4 Cup (4 tbs)|
|Arrowroot/Cornstarch||1 1⁄2 Teaspoon|
|Grated ginger root||1⁄4 Teaspoon|
|Grated lemon peel||1⁄4 Teaspoon|
Place asparagus in a microwave-safe baking dish.
Cover with vented plastic wrap.
Microwave on high for 5 minutes.
Microwave for 4 minutes more.
Drain and set aside.
Combine milk, broth, arrowroot or cornstarch, gingerroot, and lemon peel in a glass bowl.
Microwave for 1 minute and stir.
Microwave for 30 seconds, stir again.
Microwave for 30 more seconds.
Pour sauce over asparagus and serve.