Photo of Asparagus with shallot-mustard cream by WW

Asparagus with shallot-mustard cream

PersonalPoints™ per serving
Total Time
24 min
12 min
12 min
Our rich shallot-mustard sauce gives steamed asparagus delicious flavor. It comes together so quickly and easily that you'll find yourself making it over and over again any time you want to dress up a simple side dish. And feel free to make extra sauce by scaling up the ingredients as a dip for fresh or other roasted vegetables. It also couldn't be simpler to put together: After softening the shallots, stir in flour, then whisk in fat-free evaporated milk, chicken broth, and coarse-grain mustard. It's both savory and irresistible, and you'll want some in the fridge to have on hand at all times.


Vegetable oil

2 tsp

Uncooked shallot(s)

2 small, minced

All-purpose flour

1 Tbsp

Fat free evaporated milk

½ cup(s)

Fat free chicken broth

½ cup(s)


2 tsp, coarse-grain

Table salt

tsp, or to taste

Uncooked asparagus

1½ pound(s), trimmed


  1. Heat oil in a small saucepan over low heat. Add shallots and cook until softened, stirring occasionally, about 6 minutes; stir in flour.
  2. 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.
  3. Steam asparagus until tender, about 3 to 4 minutes. Divide asparagus among 4 plates and top each with about 5 tablespoons of sauce.