Asparagus with Shallot-Mustard Cream (2 points)

By Realtychick

Ingredients

• 2 tsp vegetable oil
• 2 small uncooked shallots, minced
• 1 Tbsp all-purpose flour
• 1/2 cup fat free evaporated milk
• 1/2 cup fat free chicken broth
• 2 tsp mustard, coarse-grain
• 1/8 tsp table salt, or to taste
• 1 1/2 pounds uncooked asparagus, trimmed

Preparation

Step 1

Heat oil in a small saucepan over low heat. Add shallots and cook until softened, stirring occasionally, about 6 minutes; stir in flour.

Very gradually whisk in milk and broth; bring to a simmer and let cook 1 minute. Whisk in mustard and season with salt; cover and keep warm.

Steam asparagus until tender, about 3 to 4 minutes. Divide asparagus among 4 plates and top each with about 5 tablespoons of sauce.