Keto browned butter asparagus with creamy eggs

Keto browned butter asparagus with creamy eggs

Three of our much-loved keto foods take center stage in this tasty medley. Creamy eggs... sautéed asparagus... browned butter. Mmmmm— c’est magnifique! What a simple way to enjoy a sophisticated appetizer or breakfast!

Keto browned butter asparagus with creamy eggs

Three of our much-loved keto foods take center stage in this tasty medley. Creamy eggs... sautéed asparagus... browned butter. Mmmmm— c’est magnifique! What a simple way to enjoy a sophisticated appetizer or breakfast!
USMetric
4 servingservings

Ingredients

  • 2 oz. 50 g butter
  • 4 4 eggeggs
  • 3 oz. 75 g parmesan cheese, grated
  • ½ cup 125 ml sour cream
  • salt
  • cayenne pepper
  • 1½ lbs 650 g green asparagus
  • 1 tbsp 1 tbsp olive oil
  • 1½ tbsp 1½ tbsp lemon juice
  • 3 oz. 75 g butter

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Melt the butter over medium heat and add the eggs. Stir until scrambled. Cook through, but do not overcook the eggs.
  2. Spoon the hot eggs into a blender. Add the cheese and sour cream and blend until smooth and creamy. Add salt and cayenne pepper to taste.
  3. Roast the asparagus in olive oil over medium heat in a large frying pan. Add salt and pepper, remove from frying pan for now, and set aside.
  4. Sauté the butter in the frying pan until it is golden brown and has a nutty smell. Remove from heat, let cool, and add the lemon juice.
  5. Put the asparagus back into the frying pan and stir together with the butter until it gets hot.
  6. Serve the asparagus with the sautéed butter and the creamy eggs.

Tip!

These creamy, cheesy eggs go with almost anything! Try them with fish, a nice steak, or other veggies. They even work as a topping for low-carb flatbread, breads or crackers.

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7 comments

  1. Heather
    I did a single serving of this recipe... It was really good but I find that the eggs/cheese/sour cream get stuck in the blender and I can't really get it out easily. Definitely left some behind that I couldn't get under the blades. Did I do it wrong? Any tips?

    Thanks!

  2. Lisa
    I made this last night and it was awesome. Use a food processor instead of a blender and it's really easy to get out and yummy!!!
  3. Paul
    The eggs honestly taste like really good mashed potatoes.
  4. Sheryl
    I was so impressed with this recipe, what a great idea for a way to have eggs in your meal, they didn't even seem like eggs.
  5. Jonathan
    just made this. i had big time doubts, but this taste SO good.
  6. Una
    An awful lot of butter - 35g for one person on top of sour cream and 20g of Parmesan. A lot of dairy in this. Oh, well, might give it a try as you say it's SO good!
  7. Shirley
    This was unbelievably delicious! I used a food processor as Lisa suggested and it was a winner.

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