“This is a rich and indulgent keto vegetable side dish: simple asparagus in garlic cream. Here, I blanch trimmed asparagus before baking them in a rich, garlic cream. Please try and source the big, fat asparagus for this recipe.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Asparagus in Garlic Cream…
This dish combines the natural earthiness of asparagus with the richness of a creamy garlic sauce, creating a keto-friendly side that is both satisfying and nourishing.
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The blanched asparagus provides a vibrant and nutritious base, while the creamy garlic sauce adds richness and depth. This dish is a testament to the versatility of asparagus. It also showcases how simple, yet elegant ingredients can come together to create a memorable dish.
Since this keto vegetable side dish is so rich, you may want to enjoy it with simple grilled fish, meat or roast chicken to avoid any competing flavours.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Asparagus in Garlic Cream dish, as well as all the Side dishes on Fats of Life®.
Asparagus in Garlic Cream
Per serving
Ingredients
- 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
Instructions
- 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!
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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 300Kcal / 1255kJ
Fat 30g
Carbohydrates 3.6g
Protein 4.2g
Allergens
Milk
Eggs (may be found in some brands of sour cream - check label)
See all the Side dishes on Fats of Life:
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.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx