Asparagus – I’m not 100 percent keen on it as a side vegetable, but when you fry it with onions and garlic, add in stock and double cream, it becomes something else entirely…
Try this for lunch. When I have soup for lunch, I always add two boiled eggs for extra protein. It also makes an unbelievably filling dish. You might struggle to finish it all.
- 400g asparagus
- 2tbsp rapeseed oil
- 1 medium-sized onion, sliced
- 1 clove garlic, crushed
- 1tsp salt
- Freshly-ground black pepper
- 600ml water or chicken stock
- 60ml sour or double cream
Chop the asparagus into one-inch pieces. Fry in a saucepan with the rapeseed oil for five minutes. Add the onion and garlic, cover the pan and cook over a gentle heat for another five minutes.
Add the water or stock, and salt and pepper. Bring to a boil and then turn down to a simmer for ten minutes.
Add the cream or double cream and blend until smooth. Adjust the seasoning to taste.
4-5g net carbs per serving.
Asparagus wee… if you’re someone who gets this (your pee smells really strong after eating asparagus), Asparagus soup is going to give you a bad dose of it. There’s an explanation here about what causes asparagus wee why some people get it and others don’t.