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–+ servings

Asparagus Cobb Salad

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Course Appetizer, Dairy Free, Nut Free, Side Dish, Soups and Salads
Cuisine American
Servings 4
Calories 335

Ingredients
  

  • 1 pound asparagus trimmed
  • 2 tablespoons tallow 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

TOPPINGS:

  • 1 cup diced ham
  • 2 large 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.

Nutrition

Calories: 335 | Fat: 26g | Protein: 16g | Carbohydrates: 6g | Fiber: 2g | P:E Ratio: 0.5