WW Asparagus with Shallot-mustard Cream
2 tsp vegetable oil
2 small shallot(s), minced
1 Tbsp all-purpose flour
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 pound asparagus, 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.
POINTSŪ value | 2
Source is Mai
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