This is a rich and indulgent dish where I blanched trimmed asparagus before baking them in a rich, garlic cream. Please try and source the big, fat asparagus for this recipe – it makes it easier to trim for a more pleasant eating experience. A lovely, tasty side veg idea to your keto dinner… THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)
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Carbs 3.6g | Fat 30g | Protein 4.2g
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Asparagus in Garlic Cream (Keto)
- 250 g (8.8 oz) large asparagus
- 1 tsp unsalted butter
- 1 clove garlic, peeled and finely chopped
- 80 g (2.8 oz) double cream
- 50 g (1.8 oz) sour cream
- salt and white pepper
- 2 tsp finely grated Parmesan
- sea salt flakes, (if needed)
- freshly ground black pepper
- snipped chives, to garnish
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Snap off the hard, woody ends of each asparagus and use a vegetable peeler to shave off and discard the bottom half of the asparagus peel. Your trimmed weight of the asparagus will be approximately 160g /5.8oz (and this is the weight the macros were calculated.)
- Bring a wide-bottomed pan of salted water to the boil. Add the asparagus and boil for approximately 4 minutes. This will depend on the thickness of the asparagus you purchased, but a good test is to lift one with tongs: it should bend slightly. Carefully remove the asparagus from the water using tongs and place on a plate lined with kitchen paper to drain.
- In the meantime, melt the butter in a small pan and gently cook the garlic until it softens, being careful not to burn it else it will turn bitter. Add the cream and sour cream and gently warm through. Season the mixture generously with salt and ground white pepper.
- Transfer the asparagus to a suitably-sized, shallow ovenproof dish and arrange them in an even layer. Pour over the warm cream mixture and place the dish onto a tray (I do this by habit for easier removal). Use a microplane or fine zester to grate over the Parmesan.
- Place in the oven for 20 minutes, rotating the tray halfway through (another habit I have).
- Serve seasoned with sea salt flakes (if needed) and freshly ground black pepper. Scatter over snipped chives for an attractive vegetable side dish to your keto dinner!
Watch the video (... with blooper reel!)
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Calories 300Kcal / 1255kJ
Eggs (may be found in some brands of sour cream - check label)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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