Source: dLife

A tangy white wine sauce served over tender asparagus.

Servings

1 Cooking Spray, canola, with butter flavor, 1/3 sec spray
2 tbsp shallots, chopped , white parts only (or green onion)
0.25 cup white wine (or reduced sodium vegetable broth)
0.75 cup fat free half and half (or skim milk)
2 tbsp white all purpose flour
0.5 tsp ground thyme
0.5 tsp marjoram, leaves, ground
1 tbsp fresh lemon juice
1 pinch salt
1 pinch white pepper
1 lb Asparagus, fresh , cooked until crisp tender, warm

1 Heat a cooking spray coated pot over medium heat. Sauté shallots over medium to medium-low heat 2 to 3 minutes, until soft. Pour in wine and bring to a boil. Lower heat and simmer 3 to 4 minutes or until liquid is evaporated.
2 Whisk together half-and-half, flour, thyme, and marjoram. Whisk into wine mixture and bring to a boil. Continue boiling, stirring constantly until mixture becomes thick, about 1 minute. Mix in lemon juice, salt, and pepper.
3 Serve sauce with asparagus.

This sauce also works great with Brussels sprouts, green beans, broccoli, or cauliflower.