4 Servings, Each Counts as: 1 Life Protein, 1 Life Carb
1 lb frozen asparagus spears, thawed 1 cup very low sodium vegetable broth 2 Tbsp Dijon mustard 2 Tbsp grated reduce fat Romano cheese
1. Coat large skillet with nonfat cooking spray. Heat over high flame. 2. Add asparagus to pan. Pour broth over asparagus and reduce heat; cover and steam over medium heat until crisp tender; about 4 minutes. 3. Remove asparagus to serving plate with slotted spoon; keep warm. 4. Add mustard to skillet; increase heat to high and bring to a boil, stirring constantly. 5. To serve, pour sauce over asparagus and sprinkle with cheese.