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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.
Hands-on Overall
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.
Ingredients
- 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.
Nutrition (per serving)
Calories264kcal
Net Carbs3g
Carbohydrates6.2g
Protein8.9g
Fat23.4g
Saturated Fat8.7g
Fiber3.2g
Sugar3g
Sodium267mg
Magnesium27mg
Potassium369mg
Detailed nutritional breakdown (per serving)
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