Low Carb Recipe
You can use either fresh or frozen asparagus for this Luncheon Asparagus dish. Add melted butter, hard boiled eggs, lemon juice to taste and chopped fresh parsley for garnish, if desired.
8 asparagus stalks, fresh or frozen
2 tablespoons melted butter
2 hard boiled eggs, chopped
Lemon juice to taste
Chopped fresh parsley for garnish (optional)
Salt to taste
If using fresh asparagus, place asparagus in saucepan of boiling salted water. Add few drops lemon juice; cook seven to eight minutes over high heat. Prick asparagus with knife to test if cooked. Stalks should be tender. Drain well.
If using frozen asparagus, add 1 to 2 tablespoons water and a few drops of lemon juice. Microwave on high for four to six minutes, or until asparagus is tender. Drain well.
Arrange the drained asparagus on a plate and drizzle with the melted butter.
Sprinkle lightly with lemon juice and season with salt. Top with the chopped hard-boiled eggs and chopped parsley (if desired). Serve immediately.
Yield: 4 Servings
Calories: 388; Fat: 34g; Calories from fat: 77.1-percent
Protein: 16g; Carbohydrate: 7g; Fiber: 3g; Cholesterol: 468mg; Sodium: 361mg
Exchanges: 1-1/2 Lean Meat, 1 Vegetable, 5-1/2 Fat