Asparagus in Garlic Cream
An utterly indulgent side dish where blanched asparagus are gently poached in a garlic flavoured cream which is enhanced with sour cream and Parmesan.
Servings 2 as a side dish
Calories 300kcal
Ingredients
- 250 g large asparagus
- 1 tsp unsalted butter
- 1 clove garlic peeled and finely chopped
- 80 g double cream
- 50 g 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!
Video
Notes
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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Nutrition
Calories: 300kcal | Carbohydrates: 3.6g | Protein: 4.2g | Fat: 30g