Asparagus with cream sauce

• Asparagus, chopped and lightly cooked
• 1 cup milk
• ½ tbsp butter
• ½ tbsp cornstarch
• fresh oregano
• salt and pepper

Dissolve cornstarch in ¼ cup milk; set aside. Melt butter in small saucepan; add milk stir well. Heat mixture till very hot, but do not boil. Add cornstarch and milk, oregano, salt and pepper to taste. Stir until thickened. Adjust seasonings. Pour cream sauce over asparagus and serve.