Lemon Butter Asparagus with Crispy Prosciutto
Why This Is Strictly Keto
Asparagus is one of the best keto vegetables — just 2g net carbs per cup. Prosciutto adds salt and protein with zero carbs. Lemon butter sauce is pure keto-friendly fat. No sugar, no flour, no starch of any kind.
Ingredients
- 1 lb (450g) fresh asparagus, tough ends snapped off
- 6 slices prosciutto, torn or left whole
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Parmesan shavings to serve
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Crisp the prosciutto: Lay prosciutto slices flat on the baking sheet. Bake for 6–8 minutes until darkened and very crispy. Watch closely — prosciutto goes from crispy to burnt quickly. Remove and set aside to cool and crisp further.
Roast the asparagus: Toss asparagus with 1 tablespoon of the butter (melted), salt, pepper, and red pepper flakes. Spread in a single layer on the same baking sheet. Roast for 10–12 minutes until tender with slightly charred tips.
Make lemon butter: While asparagus roasts, melt remaining 2 tablespoons butter in a small saucepan over medium heat. Add garlic and cook 1 minute. Add lemon juice and zest. Remove from heat.
Assemble: Arrange roasted asparagus on a serving platter. Drizzle generously with the lemon garlic butter. Break crispy prosciutto into shards and scatter over the top.
Finish: Add Parmesan shavings and serve immediately while warm.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~185 kcal | 14g | 10g | 2g |
Tips
- Choose thick asparagus spears for this recipe — thin ones can overcook and turn limp very quickly.
- The prosciutto crisps as it cools; don’t worry if it looks a little soft coming out of the oven.
- This makes a wonderful side for the garlic herb ribeye steak or pan-seared salmon recipes.
