Turn heat to low. Slowly stir in half of the chicken broth. Whisk remaining half of broth with 1 tablespoon cornstarch and gradually add to skillet followed by cream/half and half. Bring to a simmer for 1 minute or until slightly thickened. Add 1/4 cup pesto, chicken bouillon
(optional) asparagus and simmer 2 minutes or until asparagus is crisp tender and sauce has thickened. If sauce becomes too thick, add chicken broth or cream to thin.