Asparagus with Shallot-Mustard Cream
2 small, minced
Fat free evaporated milk
Fat free chicken broth
2 tsp(s), coarse-grain
⅛ tsp(s), or to taste
1½ pound(s), trimmed
- Heat oil in a small saucepan over low heat. Add shallots and cook until softened, 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 among 4 plates and top each with about 5 tablespoons of sauce.