Creamy Parmesan Spring Vegetable Skillet - Ellie Krieger

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium to large shallot, chopped (1/3 cup)
• 4 ounces cauliflower rice (1 cup; see headnote)
• 1 cup fresh or frozen green peas
• 1/2 bunch asparagus, trimmed and cut on the diagonal into 1/2-inch pieces
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon flour
• 1 cup low-fat milk (1 percent)
• 1 ounce freshly grated Parmigiano-Reggiano cheese (1/3 cup) *