Asparagus with Shallot-Mustard Cream

2 tsp vegetable oil
2 small shallot(s), minced
1 Tbsp all-purpose flour
1/2 cup(s) fat-free evaporated milk
1/2 cup(s) fat-free chicken broth
2 tsp mustard, coarse-grain
1/8 tsp table salt, or to taste
1 1/2 pound(s) asparagus, trimmed

Heat oil in a small saucepan over low heat. Add shallots and cook until softened, stirring occasionally, about 6 minutes; stir in flour.

Very gradually whisk in milk and broth; bring to a simmer and let cook 1 minute. Whisk in mustard and season with salt; cover and keep warm.

Steam asparagus until tender, about 3 to 4 minutes. Divide asparagus among 4 plates and top each with about 5 tablespoons of sauce.