Cheesy, creamy eggs are the perfect side to the browned butter asparagus spears. Fresh asparagus spears are cooked with butter that has been pre-melted and is golden brown in color. This is then paired with blended scrambled eggs, parmesan, and sour cream, delivered to a creamy perfection.
This paired with the nutty flavor asparagus is a great appetizer to share!
Yields 4 servings of Keto Brown Butter Asparagus with Creamy Eggs
The Preparation
- 2 tablespoon butter
- 4 large egg
- 3 ounce grated parmesan cheese
- 1/2 cup sour cream
- Cayenne pepper to taste
- Salt to taste
- 1 tablespoon olive oil
- 24 ounce asparagus spears
- 3 tablespoon butter
- 1 1/2 tablespoon lemon juice
The Execution
1. Measure out and prepare all the ingredients.
2. Over medium heat, add butter to a frying pan and stir the eggs in until scrambled. Be sure not to overcook the eggs.
3. Add the eggs to a blender along with parmesan cheese and sour cream. Blend until smooth/creamy, then season with cayenne and salt to taste.
4. Over medium heat, add olive oil to a frying pan and cook asparagus. Once fork-tender, remove from frying pan and set aside.
5. On medium-low heat, add butter to the same pan. Cook until butter is golden brown in color and has a nutty aroma. Remove from heat and let cool for 1-2 minutes.
6. Once butter is slightly cooled, add lemon juice and stir together.
7. Over medium-low heat, add the brown butter with lemon juice and asparagus back to the pan. Remove when hot.
8. Plate the asparagus alongside the creamed eggs and enjoy!
This makes a total of 4 servings of Keto Brown Butter Asparagus with Creamy Eggs. Each serving comes out to be 419 calories, 34.9g fat, 5.9g net carbs, and 19.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2.00 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 4.00 large egg | 315 | 20.9 | 1.6 | 0 | 1.6 | 27.6 |
| 3.00 ounce grated parmesan cheese | 367 | 24.3 | 3.5 | 0 | 3.5 | 32.7 |
| 0.50 cup sour cream | 228 | 22 | 5.3 | 0.0 | 5.3 | 2.8 |
| 0.00 none cayenne pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.00 none salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 24.00 ounce asparagus spears | 136 | 0.8 | 26.4 | 14.3 | 12.1 | 15 |
| 3.00 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 1.50 tablespoon lemon juice | 4 | 0 | 1.3 | 0.2 | 1.1 | 0.1 |
| Totals | 1677 | 139.4 | 38.1 | 14.5 | 23.7 | 78.9 |
| Per Serving (/4) | 419 | 34.9 | 9.5 | 3.6 | 5.9 | 19.7 |
Brown Butter Asparagus with Creamy Eggs
Ingredients
- 2 tablespoon butter
- 4 large egg
- 3 ounce grated parmesan cheese
- ½ cup sour cream
- Cayenne pepper to taste
- Salt to taste
- 1 tablespoon olive oil
- 24 ounce asparagus spears
- 3 tablespoon butter
- 1 ½ tablespoon lemon juice
Instructions
- Measure out and prepare all the ingredients.
- Over medium heat, add butter to a frying pan and stir the eggs in until scrambled. Be sure not to overcook the eggs.
- Add the eggs to a blender along with parmesan cheese and sour cream. Blend until smooth/creamy, then season with cayenne and salt to taste.
- Over medium heat, add olive oil to a frying pan and cook asparagus. Once fork-tender, remove from frying pan and set aside.
- On medium-low heat, add butter to the same pan. Cook until butter is golden brown in color and has a nutty aroma. Remove from heat and let cool for 1-2 minutes.
- Once butter is slightly cooled, add lemon juice and stir together.
- Over medium-low heat, add the brown butter with lemon juice and asparagus back to the pan. Remove when hot.
- Plate the asparagus alongside the creamed eggs and enjoy!
