Shelly's Recipe

ASPARAGUS WITH SHALLOT-MUSTARD CREAM

Category: Asparagus

2 tsp vegetable oil
2 small shallots, minced
1 tbsp flour
1/2 cup evaporated milk and chicken broth
2 tsp mustard, coarse-grain
1/8 tsp table salt, or to taste
1 1/2 lbs asparagus, trimmed

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. Serves 4