Roasted Asparagus with Parmesan and Himalayan Salt
ChefKetogenic.comDifficultyBeginnerAsparagus makes for a great side dish to any meal, but it is especially great on the ketogenic diet. Asparagus is low in carbs (this roasted asparagus recipe has less than 3g of net carbs per serving) and calories but is high in vitamin K, vitamin A, zinc, iron, folate, and antioxidants. Enjoy this roasted asparagus recipe as part of your next keto meal!
Servings 4
Net Carbs
- Amount Per Serving
- Calories 137
- % Daily Value *
- Total Fat 10.7g14%
- Protein 7.4g
- Total Carbohydrate 4.4g2%
- Dietary Fiber 1.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F and line a sheet pan with parchment paper.
Fill a wide pan (wide enough for the asparagus to lie flat) about one-third full with water. Add the salt and bring to a boil, then add the asparagus and blanch for 2 minutes or until tender. Remove from the heat, drain, and set aside.
Heat the coconut oil in a sauté pan over medium-high heat for 1 to 2 minutes. Add the onion and sauté until browned, 2 to 3 minutes, then remove from the pan and set aside.
Place the asparagus on the lined sheet pan, sprinkle with the Parmesan cheese, and bake for 5 to 6 minutes, until the cheese has melted and is beginning to brown. Remove from the oven, drizzle with the olive oil, and sprinkle with Himalayan salt.
Plate the roasted asparagus with the sautéed onion and serve immediately. Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400°F and line a sheet pan with parchment paper.
Fill a wide pan (wide enough for the asparagus to lie flat) about one-third full with water. Add the salt and bring to a boil, then add the asparagus and blanch for 2 minutes or until tender. Remove from the heat, drain, and set aside.
Heat the coconut oil in a sauté pan over medium-high heat for 1 to 2 minutes. Add the onion and sauté until browned, 2 to 3 minutes, then remove from the pan and set aside.
Place the asparagus on the lined sheet pan, sprinkle with the Parmesan cheese, and bake for 5 to 6 minutes, until the cheese has melted and is beginning to brown. Remove from the oven, drizzle with the olive oil, and sprinkle with Himalayan salt.
Plate the roasted asparagus with the sautéed onion and serve immediately. Store in an airtight container in the refrigerator for up to 5 days.
Notes
