Source: dLife

Asparagus with shredded provolone cheese.

Servings

3 lb asparagus spears, fresh, small
2 tsp Margarine, soft, 80% fat
1 tbsp white all purpose flour
1 cup evaporated skim milk
2 oz Cheese, provolone, reduced fat, shredded
0.25 tsp Salt Substitute, no sodium
1 pinch paprika (optional)

1 Snap off tough ends of asparagus. Remove scales with a vegetable peeler.
2 Arrange asparagus in a steamer basket over boiling water, cover and steam 6 - 8 minutes or until crisp - tender.
3 Melt margarine in a small heavy saucepan over medium heat. Add flour. Cook, stirring continuously with a wire whisk, 1 minute.
4 Slowly add milk, stirring constantly until mixture is thickened and bubbly.
5 Add cheese and salt, stirring until cheese melts.
6 Arrange asparagus on a serving platter, pour cheese sauce over asparagus. Sprinkle with paprika (optional).

When buying asparagus, look for the thinnest and most delicate spears.