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Brussels Sprouts with Sherry-Asiago Cream Sauce

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Ingredients
  

  • 1-pound Brussels sprouts, trimmed and halved
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. minced shallot
  • 1 tbsp. all-purpose flour
  • 2/3 cup low-fat milk
  • 2 tbsp. sherry
  • 1/3 cup Asiago cheese, finely shredded
  • 1/8 tsp. salt
  • Freshly ground pepper, to taste

Instructions
 

  • Place Brussels sprouts in a steamer basket and steam in a large saucepan, over 1 inch of boiling water, until tender, about 8 minutes.
  • Meanwhile, heat oil in a small saucepan over medium heat.
  • Add shallot and cook, stirring once or twice until just starting to brown, 1 to 1 1/2 minutes.
  • Sprinkle in flour; stir until combined.
  • Whisk in milk and sherry; bring to a simmer, whisking constantly.
  • Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes.
  • Remove from the heat; stir in cheese, salt and pepper.
  • Spoon the sauce over the sprouts.

Notes

Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.