Browned Butter Asparagus with Creamy Eggs

Why This Is Strictly Keto

Eggs scrambled in butter, blended with Parmesan and sour cream into a smooth, savory cream, then paired with asparagus tossed in browned butter and lemon. Every ingredient is a whole food — no flour, no thickeners, no sugar — and the dish is rich in fat with only 6g net carbs per serving.

Ingredients

• 4 large eggs
• 2 oz (55 g) butter, for the eggs
• 3/4 cup (60 g) finely shredded Parmesan cheese
• 1/2 cup (120 ml) sour cream
• Salt
• Pinch of cayenne pepper
• 1 1/2 lb (650 g) green asparagus, woody ends trimmed
• 1 tablespoon olive oil
• Freshly ground black pepper
• 3 oz (85 g) butter, for browning
• 1 1/2 tablespoons fresh lemon juice

Instructions

1. Scramble the eggs: Melt the 2 oz butter in a pan over medium heat. Add the eggs and scramble until just cooked through, without letting them brown or dry out.

2. Blend: Transfer the hot eggs to a blender or food processor with the Parmesan and sour cream. Blend until completely smooth, then season with salt and cayenne to taste.

3. Cook the asparagus: Heat the olive oil in a large frying pan over medium heat. Cook the asparagus for 5–7 minutes, turning occasionally, until bright green and tender-crisp. Season with salt and pepper and set aside.

4. Brown the butter: In the same pan, melt the 3 oz butter and cook, swirling, until golden brown and nutty-smelling. Remove from the heat, let cool for a moment, then stir in the lemon juice.

5. Toss: Return the asparagus to the pan and turn it through the browned butter until coated and warmed through.

6. Serve: Spoon the creamy eggs onto plates and arrange the asparagus beside or on top.

Nutritional Info (per serving, approximate)

Tips

• Scramble the eggs softly — they finish cooking from their own heat and blend into a silkier cream.
• Add the lemon juice off the heat so the browned butter doesn’t spatter.
• Thicker asparagus spears hold up best to searing; peel the bottom third if the skin is tough.