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prep time
7 min
cook time
4 min
ready time
11 min
Keto Egg and Asparagus Salad
This keto salad is packed with flavor and texture from salty anchovies and capers, tender asparagus, peppery arugula, zesty lemon and hard boiled eggs.
This is a great salad for two, perfect for mid-week lunches.
Net Carbs
2.2 g
Fiber
1.5 g
Total Carbs
3.6 g
Protein
16.4 g
Fats
15.2 g
214 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
11 min
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.
