Asparagus Prosciutto Bundles

Asparagus is a sure sign that spring is here. This time of year is the best time to make it. It is sweet, tender, and delicate tasting. These savory Prosciutto-Wrapped Asparagus Bundles are a must try. This recipe is from Barefoot Contessa. I made a few changes, due to the ingredients I had on hand. They are amazing! Enjoy this for Easter or any holiday. Serve along side of ham, lamb, or beef. These bundles would be a great accompaniment to a Savory Egg Custard as well for a Sunday brunch.

Asparagus Prosciutto Bundles

Asparagus Prosciutto Bundles

Recipe adapted from Barefoot Contessa

Ingredients:

2 pounds medium-size asparagus, bottom thirds discarded

6 slices of Italian prosciutto

Good olive oil

2 tablespoons grass-fed butter (such as Kerrygold)

Freshly ground black pepper

2 ounces grated Gruyère cheese

dried basil or oregano

Salt to taste

Directions:

Preheat the oven to 400 degrees.

Clean asparagus and cut off bottom third of each stalk. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.

Gather 4 to 6 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the butter and 1½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ½ teaspoon pepper and few sprinkles of dried basil or oregano, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown. Serve hot.

These reheat very well.

Enjoy!

Baked Savory Egg, Cheese & Herb Custard | Keto | Lowcarb

I'm always looking for new ways to incorporate eggs into my low carb diet. We don't typical think of custards being savory. The recipe calls for heavy cream, which results in an extra luxurious custard when baked. A robust cheese and herbs counteract with the richness. The cheese melts into the herb-scented egg and cream mixture, which takes on a light creaminess quiche-like dish. It makes lovely custard texture, kind of like a savory creme brulee or flan. This Baked Savoy Custard is so versatile, it's made with your choice of cheese, herbs, and cream.

This would be a great dish to serve for a holiday brunch, wedding or bridal shower, any gathering with friends and family. If you're looking for a simple but elegant brunch offering for your guests this is it.

Serve this upcoming Easter Sunday for brunch. These custards will be elegant choice served with ham, sausage, bacon, fresh veggies, and berries. They are very rich and luxurious but very simple to make.

The simplicity of this recipe also makes it a good option for breakfast, lunch or even dinner for yourself and/or with your family any time.

Baked Savory Egg, Cheese & Herb Custard | Keto | Lowcarb

Baked Savory Egg, Cheese & Herb Custard

Ingredients:

2 cups Heavy Whipping Cream (can use light cream or half and half - would add more carbs)

Herbs - Dried or fresh( I used 1/4 tsp dried thyme)

Pinch of cayenne

1/2 teaspoon Salt

2 Whole Eggs

2 Egg Yolks

1/2 cup grated cheese, any cheese that melts easily, suggestions are cheddar, Parmesan, Emmental, goat cheese, jack or Gruyère suggests. I used Gruyère cheese.

Directions:

1. Preheat oven to 350°F with rack in middle. Butter 3 4-oz ramekins. Place the ramekins in a a large baking dish. Set aside.

2. Place the eggs, egg yolks, salt, pepper and herbs in the medium sized bowl. Whisk to blend well, no need to whisk to a volume, leave the whisk in the bowl.

3. Heat the cream, stir in the cheese, stir to melt completely. Heat till the cream just begins to come to a boil. Remove form heat. Take about 1/4 cup of the cream & cheese mixture and gradually add into the egg mixture while whisking constantly. Be sure to very slowly add into the egg mixture, keep whisking. Do not rush this process. Slowly add in the rest of the cream, keep whisking. Pour the egg milk mixture into the ramekins, you can pour up to just below the rim.

4. Pour hot water into the baking dish to within about 1 inch of the top of the dish or ramekins. Bake until mixtures is just set, about 25-30 minutes.

Note: The custard can be made in smaller ramekins or silicone muffin cups. o serve family style, bake in 1-qt casserole dish.

Enjoy!

Strawberry Cheesecake Fat Bombs | Keto | Low Carb

Strawberry Cheesecake fat bombs. As their name suggests, these Strawberry Cheesecake Fat Bombs taste just like a piece of strawberry cheesecake, but without the refined sugar. Fat bombs are delicious high-fat, low-carb and low-protein snacks. They are a convenient source of energy and are ideal for those who need to add healthy fats into their diet.

To meet meet my personal macro-nutrient targets, I've recently cut back on my protein and I've added more healthy fats to my diet. Fat bombs are great for a quick breakfast, mid-afternoon snack, or as extra fuel during your day.

Fat bombs can be sweet or savory. I have tried a variety of sweet fat bombs and these strawberry cheesecake fat bombs are one of my favorites.

Strawberry Cheesecake Fat Bombs | Keto | Low Carb

Strawberry Cheesecake Fat Bombs | Keto | Low Carb

Strawberry Cheesecake Fat Bombs | Keto | Low Carb

Strawberry Cheesecake Fat Bombs | Keto | Low Carb

Strawberry Cheesecake Fat Bombs | Keto | Low Carb

Strawberry Cheesecake Fat Bombs | Keto | Low Carb

This recipe makes 16 fat bombs

Ingredients:

1/2 cup Strawberries, fresh or frozen

3/4 cup Cream Cheese, softened

1/4 cup Butter, softened (I like Kerry Gold)

2 T Swerve, confectioners style

1/2 T Vanilla extract

To shape fat bombs you will need this silicone candy mold, or other silicone candy molds, or a small muffin silicone mold, or a small ice cream scoop

Directions:

1. Cut softened butter and softened cream cheese into small chunks. Please the cream cheese and butter into a mixing bowl. Make sure the butter and cream cheese are softened, otherwise it will not achieve a smooth texture. (Do not melt butter, the mixture should be firm).

If using fresh strawberries, wash the strawberries and remove the green leaves/stems. Place the cleaned strawberries into a bowl and mash using a fork.

2. If using frozen strawberries, thaw. Place the thawed strawberries into a bowl and mash using a fork.

3. Add the powdered erythritol (Swerve), vanilla extract to the mashed strawberries, and mix well.

4. Add the strawberry mixture to the bowl with softened butter and cream cheese. Use a hand whisk or fork, mix until well combined. You can use food processor to mix.

5. Spoon the mixture into candy molds or small muffin silicon molds. Or you may use a small (1-1/2 inch) ice cream scoop out the mixture onto a parchment lined pan (if mixture is too thin for scooping, chill in the refrigerator for 20-30 minutes before scooping). Place fat bombs in the freezer for at least 2 hours or until set.

6. Remove from molds and keep stored in the freezer.

Enjoy with a cup of Red Rose Strawberry Cheesecake Tea.

To make these pretty Strawberry Cheesecake Fat Bombs,

use this Wilton brand "Box of Chocolates" silicone candy mold

Thank you for stopping by! ~ Debbie

Nutritional Information:

Calories 63.6 Total Fat 6.5 g Total Carbohydrate 0.8 g Protein 0.8 g