Low-Carb Asparagus Mimosa

4.9 stars, average of 16 ratings

By Jo Harding, updated September 28 2023
This post may contain affiliate links, see our disclaimer.

Well hello to plate prettiness! This Low-carb Asparagus Mimosa is not only ridiculously delicious, super easy to make, but it’s also one of the prettiest plates I’ve stared down at in a while!

The asparagus is roasted to bring out the flavour, but feel free to steam or griddle if you prefer. Topped with hard boiled eggs and a zingy Dijon dressing, it’s great for a BBQ or light vegetarian keto meal or as a healthy keto-friendly side dish. Pair with your favourite source of protein for a balanced keto dinner.

I hope you enjoy it as much as I did.

0 days, 0 hours, 5 minutes

Hands-on 15 minutes Overall 20 minutes

Allergy information for Low-Carb Asparagus Mimosa

✔ Gluten free

✔ Dairy free

✔ Nut free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Nutritional values (per serving)

Net carbs3 grams

Protein8.9 grams

Fat23.4 grams

Calories264 kcal

Calories from carbs 5%, protein 14%, fat 81%

Total carbs6.2 gramsFiber3.2 gramsSugars3 gramsSaturated fat8.7 gramsSodium267 mg(12% RDA)Magnesium27 mg(7% RDA)Potassium369 mg(18% EMR)

Ingredients (makes 3 servings)

2 bunches of asparagus, woody ends removed (450 g/ 1 lb)
2 tbsp melted butter, ghee or olive oil (30 ml)
¹/₄ tsp sea salt
3 medium eggs
2 tbsp extra virgin olive oil (30 ml)
¹/₃ tsp Dijon mustard
¹/₂ tbsp red wine vinegar
salt and pepper, to taste

Instructions

Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Remove the woody ends from the asparagus.
Toss the asparagus in the olive oil or butter and salt and roast for 12 minutes (depending on thickness), or until golden but with a bite. (Option to place under the griddle for 5 minutes, turning once or steam for 5 - 6 minutes and then rub in the butter/ olive oil and season to taste. If using fine asparagus of tips, lessen the cooking times accordingly.)
Bring a pan of hot water to the boil. Add the eggs and simmer for 10 minutes.
Run under cold water and peel. Allow to cool then cut in half and separate the whites from the yolks.
Place in two separate cups and chop fine with a knife. Season with a touch of salt and pepper and ¹/₄ tsp butter or olive oil.
Mix all the dressing ingredients together in a small bowl.
Plate the asparagus, top with the egg whites then egg yolks and drizzle with dressing. Tastes the best when served fresh, but can be stored in the fridge for 1 day.

Ingredient nutritional breakdown (per serving)

Net carbs	Protein	Fat	Calories
Asparagus, fresh
2.7 g	3.3 g	0.2 g	30 kcal
Ghee
0 g	0 g	10 g	91 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.3 g	5.5 g	4.2 g	63 kcal
Olive oil, extra virgin
0 g	0 g	9 g	80 kcal
Dijon mustard
0 g	0 g	0 g	0 kcal
Wine vinegar
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0 g	0 g	0 g	0 kcal
Total per serving
3 g	8.9 g	23.4 g	264 kcal