Posted by Marla Hudgins on February 3, 2010, 11:47 am
97.126.224.222

WW Asparagus with Shallot-mustard Cream 2 tsp vegetable oil 2 small shallot(s), 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 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. POINTS® value | 2 Source is Mai