1 large thumb ginger
2 c water
2 T cornstarch
dark brown sugar
Slice the ginger into 1/4" rounds. Make an infusion: put the ginger and water in a small saucepan, bring to a boil, then cover and simmer 45 minutes. Add the juice of 2 limes. Mix the cornstarch with a little water to make a slurry, add to the ginger-lime infusion. Stir until it begins to thicken then remove from heat. If desired, sweeten to taste with dark brown sugar.
Drizzle over steamed asparagus.