- 1 onion
- 6 tablespoons ghee or grass-fed butter (or extra virgin olive oil)
- Black pepper and sea salt
- 1 box (250 g) oyster mushrooms
- 2 bundles of green asparagus (or 14 large white)
- 4 organic free-range eggs (vegan option: see tips)
- Large handful parsley
Are you looking for healthy dinner inspiration to serve on busy weekdays?
Treat yourself to these Asparagus à la flamande with Baked Oyster Mushrooms. A delicious Belgian classic that is quick and easy to make + filled with vitamins, fiber, healthy fats and most of all.. flavor!
Did you know that asparagus, just like Brussels sprouts and kale, contain special antioxidants that fight free radicals? Great for glowing skin and to boost your gut health. You can use green or white asparagus, I love both :)
If you’d like to make a vegan version of this dish, replace the eggs with crunchy baked tempeh like the one in this recipe for grilled vegetable skewers.
Can’t find any oyster mushrooms? Replace them with cremini mushrooms, morel mushrooms, shiitake, Portobello…
Next week I’ll be back with another recipe from Go Keto, some inspiration for barbecue season.
Asparagus à la flamande with Baked Oyster Mushrooms (Go Keto)
- Finely chop the onion. Heat a spoonful of butter in a large frying pan and bake the onion until softened. Season with pepper and salt.
- Tear or slice the oyster mushrooms into bite size pieces (both the cap and stem). Add them to the frying pan with an extra spoonful of butter and bake until golden. Season to taste.
- Heat two tablespoons of butter in a second frying pan for the asparagus. Slim stems don’t need to be peeled but do discard the tough ‘woody’ bottoms by bending the bottom of the asparagus until they snap or by cutting off the bottom inch with a knife. Bake the asparagus until just tender. Season with pepper and salt.
- In the meantime, softly boil the eggs (5 to 6 minutes) or poach them.
- Serve the baked asparagus with the oyster mushrooms and eggs. Garnish with finely chopped parsley and if desired, an extra spoonful of melted butter. I also like add a squeeze of lemon juice to brighten up the dish.
JULIE’S TIPS & TRICKS:
- White asparagus are the young sprouts of the asparagus plant, the part that grows underground. Green asparagus are the ‘adult’ version that grow above ground. The heads are particularly rich in B vitamins, great to boost your energy!
- I love adding a clove of garlic to spice up the flavor.
- Would you like to turn this dish into a vegan recipe? Replace the eggs with crunchy baked smoky tempeh (available at most health food stores) and the butter with extra virgin olive oil.
Nutritional value (per person)
Net carbs 12 g
Protein 18.7 g
Fats 46.2 g
How do you like to serve asparagus?
Do you prefer the white ones or the green variety… or do you love both? :)
Leave a comment down below.