Asparagus Parmesan Cloud (low carb) (Edit recipe)

Because it’s asparagus season and we’re all trying to come up with creative ways to eat them for every single meal!! This fluffy cloud of goodness would work any time of day. Serve it for breakfast, a spontaneous brunch or even as a side dish for a family dinner. Asparagus and lemon are a wonderful combo and compliment each other so much, we hope you’ll find yourself making this dish all season long.

30 minutes

16 minutes to 18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	129
Fat:	9 g
Carbohydrates:	6 g
Protein:	5 g
Cholesterol:	35 g
Sodium:	536 mg
Fiber:	1 g
Sugars:	2 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 4-6

Ingredients

topping

.25 cup Pork Panko
.25 cup Parmesan Cheese, grated
.25 tsp Redmond Real Salt
1 tsp Chives, chopped

cloud

.5 lb Asparagus, optimally around 1cm” thick
1 tsp Avocado Oil
3 whole Eggs, room temp, separated
3 Tbsp Plain Greek Yogurt, full fat
.25 cup Pork Panko
.25 cup Parmesan Cheese, grated
.25 tsp Baking Powder
.25 tsp Redmond Real Salt

lemon cream

.5 cup Sour Cream
.5 whole Lemon, zest & juice
.125 tsp Redmond Real Salt, & pepper to taste
1-2 tsp Chives, for garnish (opt), chopped
.5 whole Lemon, wedges (opt)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350° and prepare a small baking dish (approx. 7″ x 10″) by coating with avocado oil, lining with parchment and then coating with additional oil.
In a small bowl, combine all topping ingredients. Fluff with a fork to combine and set aside.
Prepare asparagus by cutting off woody ends and then carefully cutting stalks in half lengthwise. On a small baking sheet or long plate drizzle asparagus with avocado oil using your hands to make sure each stalk is well coated then set aside.
In another small bowl, add eggs yolks, yogurt, pork panko, Parmesan cheese, baking powder and salt. Whisk well with a fork until well combined then set aside.
In a medium sized glass bowl, add egg whites and beat until stiff peaks form. Using a small rubber spatula, fold yolk/yogurt mixture slowly into the whites until well incorporated.
Lay half of the asparagus stalks in the bottom of the baking dish, then pour cloud batter on top of them, then lay the remaining stalks of asparagus on top of that.
Sprinkle evenly with topping mixture and bake for 16-18 minutes or until center is set.
While cloud bakes, combine all lemon cream ingredients in a small bowl and whisk well to combine, adding salt and pepper to taste.
Once cloud is done, turn oven to broil setting and broil until top is golden brown. Remove from oven and let it set for a 3-4 minutes then slice and serve with lemon cream and/or lemon wedges for added lemony goodness.