asparagus Parmesan cloud

Written by Published on in Breakfast, low carb, Side Dish

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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.

Dairy alert! We do tolerate a bit of dairy in our diet here, and have access to local raw options, so we enjoy it on occasion. The Parmesan cheese is not necessary in the recipe, so could be omitted. There are plenty of dairy free yogurt and sour cream options available, so please do sub for that when called for in the recipe.

ASPARAGUS TIPS: When you’re buying asparagus, look for nice uniform circumference that are firm and have tightly closed tips. Asparagus stalks actually come from the flower family, so once the tips start to open they are older stalks and won’t be as flavorful. Also, be sure to cut off the woody stem which is typically the bottom 1½”- 2″ of the stalk.

Please give us a tag when you make this ~ we always love seeing our recipes enjoyed. Happy Spring!!

asparagus Parmesan cloud

  • Servings: 4-6
  • Difficulty: easy
  • Print

fluffy paleo & low carb Spring side dish for any time of day



Credit: backporchpaleo.com

Ingredients

    topping
  • ¼ cup Bacon’s Heir Pork Panko
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon Redmond Real Salt
  • 1 teaspoon chopped chives
    • cloud
  • ½ lb asparagus, optimally around 1cm” thick
  • 1 teaspoon of avocado oil
  • 3 eggs, room temp – separated
  • 3 tablespoons full fat Greek yogurt
  • ¼ cup Bacon’s Heir Pork Panko
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon baking powder
  • ¼ teaspoon Redmond Real Salt
    • lemon cream
  • ½ cup sour cream (3.5)
  • zest & juice from ½ a lemon
  • pinch of Redmond Real Salt & pepper to taste
  • chopped chives for garnish (opt)
  • lemon wedges (opt)

Directions

  1. Preheat oven to 350° and prepare a small baking dish (approx. 7″ x 10″) by coating with coconut oil, lining with parchment and then coating with additional coconut oil.
  2. In a small bowl, combine all topping ingredients. Fluff with a fork to combine and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle evenly with topping mixture and bake for 16-18 minutes or until center is set.
  8. While cloud bakes, combine all lemon cream ingredients in a small bowl and whisk well to combine, adding salt and pepper to taste.
  9. 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.

    10. Total 8.2g carbs in the whole dish without lemon cream and serves approximately 6

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