Asparagus With Creamy Dijon Sauce

• 3/4 lb asparagus spear (or one 10 oz. package frozen spears)
• 1/2 - 3/4 cup skim milk (or if not diabetic, whole milk)
• 2 teaspoons cornstarch
• 1 teaspoon Dijon mustard
• 1 dash white pepper (or black)
• 1 teaspoon grated parmesan cheese

1. Snap off and discard the woody bases of the fresh aspargus. Cook the fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes. Or better yet steam for 8-10 minutes till tender. If frozen, cook according to package directions. Drain asparagus; transfer to a serving platter and keep warm.
2. To make the sauce:
3. In a small saucepan stir together milk and cornstarch. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in mustard and pepper.
4. Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy!

spear, milk, cornstarch, mustard, white pepper, parmesan cheese

Taken from www.food.com/recipe/asparagus-with-creamy-dijon-sauce-401193 (may not work)