Ingredients

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

Instructions

* 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.

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