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Egg And Asparagus Gratin

Recipe shared by Bill C.

Serving Size: 4 
Categories: Side Dish Vegetables

12 asparagus spears
8 large eggs
1/4 cup whipping cream -- divided
1 teaspoon grated lemon peel
Salt -- to taste
Cayenne -- to taste
1/2 cup grated parmesan cheese -- divided
Shredded cheddar cheese -- (optional)

In a wide frying pan, bring about 1 inch water to a
boil over high heat.

Meanwhile, snap off and discard tough ends of
asparagus; then cut spears
into 1-inch pieces. Add asparagus to boiling water and
cook, uncovered,
until just tender when pierced (3 to 5 minutes), or to
your tenderness preference. Drain well.

Divide asparagus among 4 well-buttered 4- to
5-inch-wide ovenproof dishes.
Carefully break 2 eggs over asparagus in each dish.
Spoon 1 tablespoon of
the cream over eggs in each dish. Then sprinkle eggs
evenly with lemon peel, and with salt and cayenne to taste.

Set dishes on a baking sheet and bake in a 450 degree
oven until eggs are
done to your liking (5 to 7 minutes for firm whites
and soft yolks).
Sprinkle evenly with cheese and bake for 1 more
minute. Serve at once. (If
you are using the cheddar cheese sprinkles as well,
add them after the
parmesan extra baking minute and give it 1 to 2 more
minutes to melt and bubble.)

This recipe yields 4 servings; 2.5 carb grams per

Stalking Fresh Asparagus: To peel or not to peel --
when it comes to fresh asparagus, that is the question.

You may think peeled asparagus is a
tedious affectation. But first, consider the benefits.
Without that fibrous exterior, you can enjoy each spear to its
tender base.

Here's how to do it with the least fuss. First snap off and
discard the tough ends of
the asparagus. Then, holding the spear near the tip,
peel away scales and
the thin outer skin. An ordinary vegetable peeler
works best, and one glide
per cut will do; there's no need to whittle away at
the stalk. Peeling goes
faster than you think, especially if you look for the
fattest asparagus when you shop.

"Low Carb Recipes at http://www.lowcarbluxury.com"

Per Serving (excluding unknown items): 239 Calories;
17g Fat (65.5% calories
from fat); 17g Protein; 4g Carbohydrate; 1g Dietary
Fiber; 402mg
Cholesterol; 304mg Sodium. Exchanges: 2 Lean Meat; 1/2
Vegetable; 0 Fruit;
0 Non-Fat Milk; 2 Fat.

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