Home / Recipes / Gluten Free / Keto Egg and Asparagus Salad
Keto Egg and Asparagus Salad
⏱ Prep: 7 min🍳 Cook: 4 min✅ Ready: 11 min
214
Calories
2.2g
Net Carbs
16.4g
Protein
15.2g
Fat
⏱ Prep: 7 min🔥 Cook: 4 min⏰ Ready: 11 min
How to Make It
Step 1
Cut the tough ends from the asparagus and discard. Add the asparagus to a pan of boiling salted water. Simmer for 3-4 minutes or until just tender, drain and rinse under cold water.
Step 2
Add the arugula, asparagus spears, parsley and capers to a large serving bowl. Slice the egg and add to the bowl and tear in the anchovies. Season with black pepper.
Step 3
Scatter over the lemon zest. Drizzle with the oil and lemon juice and toss to combine.
Step 4
Top with Parmesan shavings to serve.
Ingredients
- Asparagus – 8 small – spear – 5″ long or less
- Arugula – 2 cup
- Anchovy Canned – 2 anchovies
- Hard Boiled Egg – 2 medium
- Capers – 1 teaspoon
- Parsley – 1 tablespoon
- Olive Oil – 1 tablespoon
- Lemon Juice – 1 teaspoon
- Lemon Peel Or Zest Raw – 1 tsp
- Shaved Grana Padano Parmesan by Trader Joe’s – 1 tbsp
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
