Garam Masala-Spiced Shrimp and Asparagus Towers Start to finish: 50 minutes (25 minutes active); Servings: 4 12 small (about 2 inch) wonton wrappers 2 cups low-fat milk 1 tablespoon canola oil 2 teaspoons butter 1 small yellow onion, finely chopped 3 tablespoons all-purpose flour 2 teaspoons garam masala 1 pound asparagus, trimmed and cut into 1-inch lengths 2 tablespoons olive oil 1/2 pound medium shrimp, peeled, deveined and cut in half lengthwise 2 tablespoons lemon juice 1/4 teaspoon salt 1/4 teaspoon ground black pepper Heat the oven to 300 F. Lightly coat a large baking sheet with cooking spray. Place the wonton wrappers in a single layer on the baking sheet and lightly spritz the tops with cooking spray. Bake until golden brown, 10 to 12 minutes. Transfer to a wire rack to cool. Meanwhile, in a small saucepan over medium-low, heat the milk. In a large saucepan over medium, heat the oil and butter until the butter is melte.