Asparagus In Creamy Keto Sauce: A Quick, Delicious Dish!

Asparagus is a versatile vegetable that can be used in a variety of dishes, from appetizers and salads to soups and casseroles. It pairs well with eggs, chicken, steak, and seafood, making it a great choice for brunch, lunch, or dinner. Asparagus is also a good source of vitamins and nutrients and is low in carbohydrates, making it a popular ingredient for keto-friendly recipes.

One delicious way to prepare asparagus is by cooking it in a cream sauce. This dish is simple to make and can be served as a side or main course. The creamy sauce complements the asparagus, adding a rich and indulgent touch to the dish. Whether you're looking for a new way to enjoy asparagus or want to try a keto-friendly recipe, cooking asparagus in a cream sauce is a great option.

How to make asparagus in cream sauce keto without cream

Asparagus is a delicious and nutritious vegetable that can be enjoyed in many different ways. If you're following a keto diet, you might be wondering how to prepare asparagus in a cream sauce without using cream. Here's a step-by-step guide to making a delicious and creamy keto asparagus dish:

Ingredients:

• Asparagus
• Butter or Ghee
• Salt and Pepper
• Chicken or Vegetable Broth
• Lemon Juice (optional)
• Spices (e.g. lemon pepper, garlic)
• Cheese (optional)

Instructions:

• Trim thesectionsof the asparagus spears that are tough and woody. You can use the tender parts of the spears and the tips.
• Melt some butter or ghee in a large saucepan over medium heat.
• Add the asparagus to the pan and season with salt and pepper. Sauté until the asparagus turns bright green, which should take around 3 to 5 minutes.
• Pour in the chicken or vegetable broth and bring it to a boil. Reduce the heat and let the asparagus simmer until tender. This usually takes around 10 to 12 minutes.
• Optionally, you can add some lemon juice to the pan for a citrus twist.
• To make the cream sauce without cream, you have a few options:

• Use a combination of cream cheese, heavy cream, and water. Heat these ingredients in a separate saucepan over low heat until the cream cheese melts. Temper an egg yolk by mixing it with a small amount of the warm cream mixture, then add it back to the saucepan. Stir continuously until the sauce thickens.
• Create a dairy-free cream sauce by substituting full-fat coconut milk or coconut cream for the heavy cream. This will give your sauce a slightly sweeter taste.

• If you want to add cheese to your sauce, try using a mix of shredded Parmesan, Romano, Provolone, and Asiago cheeses. You can also use cream cheese for a tangier flavor.
• Pour the cream sauce over the asparagus and stir gently to combine.
• Serve the asparagus with the cream sauce as a delicious keto-friendly side dish or appetizer.

Feel free to experiment with different spices and ingredients to make the dish your own! Enjoy your creamy keto asparagus!

How to make keto asparagus in cream sauce in the oven

Ingredients:

• Asparagus
• Olive oil
• Salt
• Black pepper
• Garlic
• Butter
• Chicken broth
• Heavy whipping cream
• Lemon juice
• Shallots (optional)
• Chives (optional)
• Dill (optional)
• Xanthan gum (optional)

Method:

Preheat the oven to 400°F (204°C). Line a baking dish with foil or parchment paper.

Wash the asparagus and trim the woody ends. You can save the ends to make asparagus broth for extra flavour. Cut the asparagus into 1/2-inch pieces, leaving about 1/4 cup of the tips intact.

In a large pan, melt butter over medium heat. Add minced garlic and sliced shallots (optional) and cook for 2-3 minutes until the shallots are translucent.

In a bowl, toss the asparagus with olive oil, salt, and black pepper. Arrange the asparagus in a single layer on the prepared baking dish. You can also add the oil and seasoning directly to the baking dish and toss the asparagus to coat.

Bake the asparagus for about 7-9 minutes, until it is bright green and just starting to soften.

Remove the asparagus from the oven and sprinkle with the cooked garlic and shallots. Add the chicken broth, dried thyme, and all but 1/4 cup of the asparagus tips to the baking dish. Return to the oven and bake for another 12-15 minutes, or until the asparagus is very soft.

Remove the baking dish from the oven and use an immersion blender to puree the mixture. You can also transfer the mixture to a blender and blend until smooth.

Return the pureed mixture to the baking dish and whisk in the heavy whipping cream and lemon juice. Season with salt and pepper to taste. You can also add in some fresh chives and dill for extra flavour.

Bake the asparagus in cream sauce for another 6-8 minutes, or until the sauce is bubbling and thickened.

Serve the keto asparagus in cream sauce hot, garnished with fresh herbs and a squeeze of lemon juice.

Tips:

• To save time, you can add the oil and seasoning directly to the baking dish and toss the asparagus to coat.
• Adjust the cooking time depending on the thickness of your asparagus. Thinner asparagus will cook faster, while thicker asparagus may take a few minutes longer.
• For a crisp, golden cheese topping, place the baked asparagus under the grill for a minute or two at the end of cooking.
• You can also add a squeeze of fresh lemon juice at the end of cooking or toss the asparagus with lemon juice before baking.

How to make keto asparagus in cream sauce on the hob

Ingredients:

• Asparagus
• Butter or olive oil
• Garlic
• Salt and pepper
• Chicken or vegetable broth
• Cream
• Lemon juice
• Fresh herbs (optional)

Method:

Firstly, wash the asparagus thoroughly to remove any dirt or grit. Snap off the woody ends of the asparagus and cut the spears into 1-inch pieces. You can also slice off the fibrous ends with a knife, or use a peeler to remove the skin if the asparagus is thick.

Next, melt some butter or heat olive oil in a large skillet or pot over medium heat. Add minced garlic and cook for a minute until fragrant. You can also add some diced shallots or green onions at this stage for extra flavour.

Then, add the asparagus to the pan and season with salt and pepper. Sauté until the asparagus is bright green and just starting to soften. This should take around 5 minutes.

Now, pour in the chicken or vegetable broth and bring the mixture to a simmer. Cook until the asparagus is tender, which should take around 10-15 minutes.

For a creamier soup, you can add some coconut cream or heavy whipping cream to the pan and stir through. You can also add some lemon juice to taste for a tangy flavour.

Finally, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth.

Serve the soup warm, garnished with fresh herbs such as chives or dill, and an extra drizzle of cream.

Tips:

• For a dairy-free option, substitute butter with olive oil and cream with almond milk.
• To thicken the soup, you can add a cornstarch slurry (a mixture of cornstarch and water) or xanthan gum.
• If you prefer your asparagus to have a bit more bite, you can blanch the spears in boiling water for one minute instead of cooking them in the broth.
• To save on dishes, you can add the oil and seasoning directly to the baking dish and toss the asparagus to coat.
• For a more indulgent dish, top the asparagus with grated parmesan or another cheese of your choice before serving.
• To store leftovers, keep them in an airtight container in the fridge for up to 3-4 days.

Enjoy your keto-friendly asparagus in cream sauce!

How to make keto asparagus in cream sauce with added vegetables

This recipe is a delicious and nutritious side dish that complements a low-carb lifestyle. The tender asparagus and creamy, cheesy goodness make a satisfying treat that aligns with your ketogenic goals.

Ingredients:

• 1 pound asparagus spears
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• ¾ teaspoon Kosher salt
• ¼ teaspoon fresh cracked black pepper
• ¼ teaspoon onion powder
• 1 cup shredded mozzarella cheese
• Additional vegetables of your choice (see suggestions below)

Optional additions:

• Grated Parmesan cheese
• Squeeze of fresh lemon juice
• Chopped fresh herbs like parsley or chives

Method:

• Preheat your oven to 425°F (220°C).
• Place the asparagus in a single layer in a large 10.5" cast-iron skillet.
• Drizzle with olive oil and top with garlic. Season with salt and pepper.
• Transfer to the oven and bake for 15 minutes.
• Remove from the oven and top with shredded mozzarella cheese.
• Turn the broiler to high and broil for 5 minutes, or until the cheese is bubbly and golden.

Adding more vegetables:

When adding more vegetables to this dish, choose low-carb options that complement the asparagus and cream sauce. Here are some suggestions:

• Green vegetables such as broccoli, zucchini, green beans, or kale
• Cauliflower, either in rice form or small florets
• Spinach, either fresh or wilted
• Sliced avocado
• Red or green bell peppers, in small quantities
• Chopped green onions

Simply add your chosen vegetables to the cast-iron skillet with the asparagus and follow the rest of the recipe as directed.

Tips:

• Be careful not to overcook the asparagus. It is best when tender with a crisp texture and vibrant green color.
• If you want to make this dish dairy-free, simply omit the cheese. You can also use a dairy-free alternative, such as vegan cheese.
• For a more indulgent dish, add some crispy bacon or pancetta on top.
• To make this recipe in a larger batch, simply double or triple the ingredient quantities and use a larger skillet or baking dish.

How to make keto asparagus in cream sauce with added meat

Ingredients

• 1 tablespoon avocado oil
• 8 ounces fresh asparagus, trimmed and chopped
• 1 green onion, chopped
• 2 cloves garlic, minced
• 2 cups veggie or chicken broth
• 1 ounce fresh baby spinach
• 1 cup coconut cream (from the top of a can of coconut milk)
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Meat of your choice (e.g. bacon, chicken, beef, or scallops)

Instructions

• In a large saucepan over medium heat, heat the avocado oil until shimmering.
• Add the asparagus and sprinkle with salt and pepper. Sauté until bright green, about 3 to 4 minutes.
• Add the green onion and garlic and cook until fragrant, about 1 minute more.
• Stir in the broth and bring to a boil, then reduce the heat to a simmer.
• Cook until the asparagus is tender, about 10 to 12 minutes.
• Add the spinach and cook until wilted, about 2 minutes.
• Transfer the asparagus mixture to a blender or food processor and blend until smooth.
• Return the mixture to the pan.
• Whisk in the coconut cream and lemon juice until well combined.
• Add your choice of cooked meat to the pan and heat through.
• Adjust seasoning to taste and serve hot.

Tips:

• You can also use an immersion blender to blend the asparagus mixture directly in the pan.
• To make the dish creamier, you can add some heavy whipping cream or full-fat coconut milk.
• For a heartier dish, you can add cooked and chopped meat such as bacon, chicken, or beef. You can also try scallops wrapped in prosciutto for a more upscale dish.

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