Cheesy Brussels Sprouts with Sherry Asiago Sauce

Directions

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.

Serve warm.