Roasted Asparagus, Keto Style

The ketogenic diet (or “keto diet”) was originally developed in the 1920s as a holistic, diet-based remedy for epileptic children, but the inherent health benefits of its low-carbohydrate formula can provide anyone with a fit and energetic body, leading to a recent resurgence in its popularity. Its core principle involves maintaining a proper ratio of good fats, some protein, and a healthy dose of low-impact carbohydrates in the form of veggies, fruits, nuts, and seeds.

 

This recipe is built upon the diet’s principles and employs some of spring’s tastiest, seasonal offerings. Enjoy with local ingredients and pair with a bright, light white wine for a treat!

By / Photography By Glenn Hilliard | April 16, 2018

Ingredients

  • 1 pound asparagus
  • 2½ tablespoons cold pressed olive oil
  • 2 teaspoons each of seal salt, pepper
  • 2 tablespoons each of chives, parsley, and thyme
  • 2 tablespoons minced garlic
  • 2 tablespoons lemon zest, using wedges for garnish
  • 6 oz. herb goat cheese (this can be bought with herbs already added, or you can purchase a plain log of goat cheese and mix in your own fresh herbs)

Preparation

Preheat oven to 450˚. Rinse and trim asparagus (see tips, below). Make dressing by mixing oil, salt, pepper, herbs, garlic, and 1 tablespoon grated lemon zest together in a large bowl. Add asparagus and gently toss until well coated.

Arrange asparagus in single layer on parchment paper on baking sheet. Bake for 10 minutes on center rack on high broil. Slide baking sheet out and place dollops of goat cheese on veggies, then broil for 1-2 additional minutes. Transfer to a serving platter, sprinkle lemon zest over veggies, and enjoy!

Tips for tasty, tender asparagus ends

  • Keep spears bunched together and slice once on an angle 2 inches up the woody stock.
  • Use your hands in the dressing bowl to really coat the ends, bottoms too.
  • Rotate baking sheet halfway through cooking.

More from our Spring Issue!

In Our Spring 2018 Issue

LETTER FROM THE PUBLISHER In the early ‘90s, when I was in high school, if farming was something that my classmates and I thought about, it was something that we didn’t think much about. Certainly,...

Ingredients

  • 1 pound asparagus
  • 2½ tablespoons cold pressed olive oil
  • 2 teaspoons each of seal salt, pepper
  • 2 tablespoons each of chives, parsley, and thyme
  • 2 tablespoons minced garlic
  • 2 tablespoons lemon zest, using wedges for garnish
  • 6 oz. herb goat cheese (this can be bought with herbs already added, or you can purchase a plain log of goat cheese and mix in your own fresh herbs)
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