Cheesy Brussels Sprouts with Sherry Asiago Sauce
Asiago sherry sauce was sensational! It was cheesy and creamy. The dish was so quick and easy to make, only took about 15 minutes, and it came out delicious.
trimmed and halved
freshly ground, to taste
Arrange Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 9 minutes.
Meanwhile, heat oil in a small saucepan over medium heat.
Stir in shallot and cook, stirring once or twice until just starting to brown, about 1½ minutes.
Sprinkle in flour evenly, stir until combined.
Add milk and sherry, bring to a simmer, whisking constantly.
Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, 2 to 4 minutes.
Remove from the heat, stir in cheese, salt and pepper.
Spoon the sauce over the sprouts.