Atkins diet and low carbohydrate diet resources provided free for information purposes, NOT as medical advice.
Atkins Diet & Low Carbohydrate Support Atkins Diet & Low Carbohydrate
Weight-Loss Support

A sugar-free zone


Low Carb Recipes: To sustain a low carb way of life, make sure you eat healthy foods that you enjoy, not as a burden. Use these gourmet high-protein, low carb recipes suitable for the Atkins diet and most low carbohydrate diets.
  Featured Gourmet Low Carb Recipes:
Grilled Portabello Mushroom Salad with Gorgonzola Dressing
Buttery Tuna and Caper Mousse with Eggplant
Cauliflower and Goat's Cheese Puree
Korean-Style Tofu
More gourmet low carb recipes from Karen
More low carb recipes from our readers
 
  Featured articles:
Which low-carb plan is right for me?
First low carb diet book ever, since 1860's
Studies suggest Atkins diet is safe!
Low carb Tiramisu recipe!
The truth about low carb sweeteners info
Living la vida low carb!
Low carbohydrate diet helps diabetics
Carbohydrate Counter
 Go to readers' low carb recipes
Discuss this recipe with Karen!
 

Gourmet Low-Carb Recipes Index
Karen's Gourmet
 Low-Carb Recipes

 

By Karen Barnaby

Asparagus with Browned Butter and Poached Eggs

Serves 4

This is definitely finger food, so don’t try to be refined about it by using a knife and fork. Poke the egg yolk with the asparagus. I call this topping for asparagus a “deconstructed” Hollandaise sauce.

If you don’t feel comfortable with poaching eggs, you can fry them instead, or you can omit them completely.

 

  • 2 lbs. medium-sized asparagus
  • sea salt
  • 4 Tbsp. unsalted butter
  • 1 Tbsp. lemon juice
  • 4 large, free-range eggs
  • white vinegar
  • 4 Tbsp. freshly grated Parmesan cheese

Start by bringing large pot of water to a boil. While waiting for the water, snap the woody ends from the asparagus. Gently tie the asparagus into two bundles, in two places with string. When the water boils, add the asparagus bundles and half a handful of salt. Cook until the asparagus is just tender and bright green, about 4 minutes. Remove the asparagus bundles from the pot and immediately plunge into a bowl of cold water. Continue running cold water over the asparagus until completely cool. Drain well. Remove the string and lay the asparagus out on a towel. You can do this several hours in advance. Just roll up the towel and place on a plate in the fridge.

Fifteen minutes or so before serving, bring a deep frying pan with 4-inches (10-cm) of water to a simmer. Add a splash of vinegar. Crack and egg into a small bowl and then slip the egg into the water. Repeat with the remaining eggs. Poach the eggs for 4 minutes, or until the whites are firm.

In another frying pan heat the butter over medium heat, swirling the pan occasionally until the butter is a deep brown. Immediately add the asparagus and toss in the butter until heated through. Add the lemon and a dash of salt to taste. Transfer to four heated plates and sprinkle with the Parmesan. Top each serving with a poached egg and grind a little black pepper over the plate. Serve with a wedge of lemon on the side.

Total Carbohydrates: 45.72

Total Carbohydrates Minus Fiber: 26.59

Carbohydrates per Serving: 11.43

Carbohydrates per Serving minus Fiber: 6.64

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

New! The Low-Carb Gourmet, by Karen Barnaby

Low-Carb Yellow Pages

Feedback

Low Carb Links

Low Carb Message Boards

Hidden Carbs Calculator


 



Previous | Next

Google
  Web www.lowcarb.ca   
Copyright © 2000-2012 Atkins Diet & Low Carbohydrate Weight-Loss Support at www.lowcarb.ca;
All rights reserved. Privacy and Disclaimer