ASPARAGUS WITH CHEESE SAUCE
AND FRESH HERBS

1 tablespoon Mazola Corn Oil
16 fresh medium asparagus spears, trimmed (about 8 ounces)
1 medium garlic clove, minced
FOR THE CHEESE SAUCE:
1/2 cup fat-free milk
2 teaspoons Argo Corn Starch
1/4 cup reduced fat-free shredded Cheddar and Mozzarella cheese blend
1 teaspoon fresh lemon juice
Pinch Spice Islands Cayenne Pepper
1 tablespoon chopped fresh herbs, such as dillweed or chives (for garnish)

Heat a large skillet over medium heat. Add the oil and swirl to coat the bottom. Cook the asparagus and garlic for 2 to 3 minutes, or until the asparagus is tender-crisp. Remove from the heat. Cover to keep warm.

In a small saucepan, whisk together the milk and corn starch. Bring to a low boil over medium-high heat, stirring occasionally. Cook for 1 minute, or until thickened, stirring occasionally. Reduce the heat to low.

Stir in the cheese, lemon juice, and cayenne. Cook for 1 to 2 minutes, or until the cheese is melted, stirring occasionally.

To serve, arrange the asparagus on a platter. Pour the cheese sauce over the asparagus. Sprinkle with the herbs.

Nutrition Analysis: Calories 88, Total Fat 4.5g, Saturated Fat 1.5g, Polyunsaturated Fat 2.0g, Monounsaturated Fat 1.0g, Carbohydrates 6g, Sugar 3g, Fiber 2g, Cholesterol 4mg, Protein 5g, Sodium 58mg

Servings: 4
From: American Heart Association
Source: Mazola