📝 About This Recipe
Elevate your low-carb lifestyle with this vibrant side dish that marries the earthy snap of fresh spring asparagus with the rich, buttery crunch of Mediterranean pine nuts. A touch of garlic and bright lemon zest cuts through the richness, creating a sophisticated flavor profile that feels indulgent without the carbs. This recipe focuses on high-heat sautéing to achieve a beautiful char while keeping the spears tender-crisp and nutrient-dense.
🥗 Ingredients
The Produce
- 1.5 pounds Fresh Asparagus (woody ends trimmed, medium thickness preferred)
- 3 cloves Fresh Garlic (thinly sliced into chips)
- 1 Lemon (zested and juiced)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
Fats and Crunch
- 1/4 cup Pine Nuts (raw)
- 2 tablespoons Grass-fed Butter (unsalted)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
Seasoning
- 1/2 teaspoon Flaky Sea Salt (plus more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (coarsely ground)
- 1 pinch Red Pepper Flakes (optional for subtle heat)
- 2 tablespoons Parmigiano-Reggiano (freshly grated (optional keto garnish))
👨🍳 Instructions
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1
Prepare the asparagus by snapping off the woody bottom ends (about 1-2 inches). For a professional look, use a vegetable peeler to lightly shave the bottom half of each spear.
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2
Place a large, heavy-bottomed skillet or cast-iron pan over medium-low heat. Add the dry pine nuts to the cold pan.
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3
Toast the pine nuts for 3-5 minutes, tossing frequently. Watch them like a hawk; they turn from golden to burnt in seconds. Remove from the pan and set aside.
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4
Increase the heat to medium-high and add the olive oil and 1 tablespoon of the butter to the same skillet.
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5
Once the butter is foaming and slightly browned, add the asparagus spears in a single layer. Do not crowd the pan; work in batches if necessary.
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6
Sauté the asparagus without moving them for 2-3 minutes to allow a light golden-brown sear to develop on one side.
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7
Using tongs, turn the asparagus and add the sliced garlic cloves and red pepper flakes (if using).
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8
Continue to sauté for another 3-4 minutes, tossing occasionally, until the asparagus is bright green and just tender when pierced with a fork.
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9
Add the remaining tablespoon of butter and the toasted pine nuts back into the pan, tossing to coat everything in the nutty butter sauce.
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10
Remove the pan from the heat immediately to prevent the garlic from burning.
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11
Sprinkle the lemon zest, lemon juice, sea salt, and black pepper over the asparagus while it is still piping hot.
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12
Garnish with the chopped parsley and a dusting of Parmigiano-Reggiano if desired. Serve immediately while the pine nuts are still crunchy.
💡 Chef's Tips
Always dry your asparagus thoroughly after washing; excess water will steam the vegetable rather than sear it. If your asparagus spears are very thick, you can blanch them in boiling water for 60 seconds before sautéing to ensure the center is cooked. Store leftover pine nuts in the freezer to keep their natural oils from going rancid. To keep it strictly Keto, ensure your butter is grass-fed for the highest quality fats and Omega-3s. Avoid overcooking; the asparagus should have a distinct 'snap' when you bite into it.
🍽️ Serving Suggestions
Pair this with a pan-seared ribeye steak topped with compound butter for a classic Keto feast. Serve alongside roasted salmon fillets seasoned with dill and lemon. Top with a soft-poached egg for a luxurious low-carb breakfast or light lunch. Accompany with a chilled glass of Sauvignon Blanc or sparkling mineral water with a lime wedge. Works beautifully as a base for a warm salad with sliced avocados and grilled chicken.