Brussels Sprouts With Sherry-Asiago Cream Sauce

• 1 lb Brussels sprout, trimmed and halved
• 1 tablespoon extra virgin olive oil
• 2 tablespoons minced shallots
• 1 tablespoon all-purpose flour
• 23 cup low-fat milk
• 2 tablespoons sherry wine
• 13 cup finely shredded asiago cheese
• 18 teaspoon salt
• fresh ground pepper

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

brussels, extra virgin olive oil, shallots, flour, lowfat milk, sherry wine, asiago cheese, salt, fresh ground pepper

Taken from www.food.com/recipe/brussels-sprouts-with-sherry-asiago-cream-sauce-256875 (may not work)