Asparagus Cobb Salad
Ingredients
- 1 pound asparagus trimmed
- 2 tablespoons melted lard paleo fat, or coconut oil
- 5 cloves minced garlic
- 2 tablespoons chopped fresh chives plus extra for garnish
- 1/2 teaspoon Redmond Real salt
- 1/4 teaspoon fresh ground pepper
- TOPPING:
- 1 cup diced ham
- 2 hard boiled eggs diced and seasoned with salt
- 4 tablespoons Ranch dressing or my dairy free Ranch Dressing from Quick and Easy Ketogenic Cookbook
Instructions
- Preheat oven to 400 degrees F. Trim the asparagus and discard the woody stems.
- Coat the asparagus with melted fat. Place on a cookie sheet with edges in one layer.
- Season with salt and pepper.
- Top asparagus with garlic and chives. Roast for 10 minutes for thin asparagus, 20 for medium to thick stalks, or until slightly chard on the ends.
- Meanwhile chop the ham and hard boiled eggs. Make the ranch dressing.
- Remove from oven.
- Top with diced ham, chopped hard boiled eggs, Ranch dressing and additional chives. Best served fresh.
Notes
Nutritional Info:
335 calories, 26g fat, 19g protein, 6g carbs, 2g fiber
P:E ratio 0.6
335 calories, 26g fat, 19g protein, 6g carbs, 2g fiber
P:E ratio 0.6