A mouth-watering dish that combines the tender crunch of asparagus with the richness of cheese, all while adhering to the principles of a keto diet.
Ingredients
Scale:
1 pound of fresh asparagus, trimmed
2 tablespoons of butter
1 cup of grated cheddar cheese
1/2 cup of grated parmesan cheese
1/2 cup of heavy cream
2 large eggs
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/4 teaspoon of onion powder
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the trimmed asparagus and cook until tender, about 5-7 minutes. Season with salt and pepper to taste.
In a large bowl, combine the cooked asparagus, grated cheddar cheese, grated parmesan cheese, heavy cream, eggs, garlic powder, and onion powder. Mix well until all the ingredients are fully incorporated.
In a greased 9x13-inch baking dish, arrange half of the asparagus and cheese mixture. Top with half of the remaining cheese mixture, then repeat the layers, ending with a layer of cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the casserole is set.
Remove from the oven and let it cool for a few minutes before serving.
