Vegan keto asparagus with sauteed cherry tomatoes
A super easy recipe that combines the distinct flavor of asparagus with the sweet taste of cherry tomatoes and the tingling sensation of basil pesto. You will only need 10 minutes to make. Give it a try!
Nutrition facts
Ingredients
200 gr asparagus, trimmed
2 tbsp(s) olive oil (27 gr)
10 cherry tomatoes (170 gr)
salt (to taste)
ground black pepper (to taste)
4 tsp(s) basil pesto (21 gr)
Optional
2 large egg(s) (100 gr)
Instructions
- Bring a skillet of salted water to a boil and add the asparagus (if they don't fit, cut them in half)
- Boil the asparagus for 5 minutes, if you want them tender, or more to reach your desired tenderness
- Drain and set the asparagus aside on a dish
- Empty the water and put the skillet back on medium heat
- When skillet is dry, add the olive oil, the cherry tomatoes, as well as salt & pepper (to taste)
- Let them saute over medium-high for about 3-4 minutes, while stirring, until they begin to soften
- When ready, add them in the dish with the boiled asparagus
- Sprinkle 2 teaspoons of basil pesto* per serving you make
- You may optionally serve with a boiled egg, cut into half (applicable for non vegans)
Notes
✔ If you omit the egg: 17.5gr Fat, 3.4gr Protein, 4.6gr, Net carbs and 193 kcal per serving
✔ *Important note: if you are vegan or allergic to nuts, always check the ingredients of the pesto you are buying. Make sure to buy a basil pesto that is vegan or nut-free or make your own pesto
✔ Serving size: 5-6 cherry tomatoes & 5-6 medium asparagus spears
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