Low Carb Vegetables Recipes

Ingredients:

2 lb medium-sized asparagus
1 sea salt, as needed
4 tbsp unsalted butter
1 tbsp lemon juice
4 large free-range eggs
1 white vinegar, as needed
4 tbsp freshly-grated parmesan cheese
1 lemon wedges, for serving

Instructions:

Start by bringing large pot of water to a boil. While waiting for the
water, snap the woody ends from the asparagus. Gently tie the asparagus
into two bundles, in two places with string.

When the water boils, add the asparagus bundles and half a handful of salt.
Cook until the asparagus is just tender and bright green, about 4
minutes.

Remove the asparagus bundles from the pot and immediately plunge into a
bowl of cold water. Continue running cold water over the asparagus until
completely cool. Drain well. Remove the string and lay the asparagus out
on a towel. You can do this several hours in advance. Just roll up the
towel and place on a plate in the fridge.

Fifteen minutes or so before serving, bring a deep frying pan with 4-inches
of water to a simmer. Add a splash of vinegar. Crack and egg into a
small bowl and then slip the egg into the water. Repeat with the remaining
eggs. Poach the eggs for 4 minutes, or until the whites are firm.

In another frying pan heat the butter over medium heat, swirling the pan
occasionally until the butter is a deep brown. Immediately add the
asparagus and toss in the butter until heated through. Add the lemon and a
dash of salt to taste.

Transfer to four heated plates and sprinkle with the Parmesan. Top each
serving with a poached egg and grind a little black pepper over the plate.
Serve with a wedge of lemon on the side.

This recipe yields 4 servings.

Total Carbohydrates: 45.72 grams
Total Carbohydrates minus Fiber: 26.59 grams
Carbohydrates per Serving: 11.43 grams
Carbohydrates per Serving minus Fiber: 6.64 grams

Comments: This is definitely finger food, so don't try to be refined about
it by using a knife and fork. Poke the egg yolk with the asparagus. I
call this topping for asparagus a "deconstructed" Hollandaise sauce.

If you don't feel comfortable with poaching eggs, you can fry them instead,
or you can omit them completely.

Servings: 4