This is a satisfying meal, or side dish. It’s loaded with protein from the cheese, and full of fiber. Asparagus is an excellent nutrient source so it’s highly recommended as a vegetable on the ketogenic diet.

  • 1 pound or pack of fresh asparagus
  • 1 clove garlic, chopped
  • 1.5 TBSP of grass-fed butter, melted
  • A few pinches of each: Pink salt, pepper, onion powder, & Italian seasoning
  • 1/2 cup of shredded Mozzarella cheese*
  • 1/4 cup (or 28g) of crumbled blue cheese*
  • 2 slices of Asiago cheese (~34g, or 17g each)*

*NOTE: The cheese combination is really up to you. If you like different cheeses, then use different ones.

  1. Preheat oven to 400 F
  2. Rinse asparagus and cut off the last inch of the stems, then toss stems
  3. Spray a cookie sheet with coconut oil spray
  4. Lay the asparagus in a single row, as flat as possible
  5. Pour melted butter over asparagus, evenly
  6. Sprinkle on the seasonings, evenly
  7. Sprinkle on the chopped garlic, evenly
  8. Sprinkle on the shredded mozzarella, evenly
  9. Bake in the oven for 8 minutes
  10. Remove from oven and crumble the blue cheese over the asparagus
  11. Cut the Asiago slices in half, and lay them in a single row horizontally across the aspargus
  12. Bake for 2 more minutes
  13. Enjoy warm! (Reheated asparagus is nasty)

This recipe yields approximately 3 servings: 202 calories / 3.7g carbs (less 1.4g fiber = 2.3g net carbs) / 16.9g fat / 10.5g protein

Baking Sheet of 3-cheese asparagus; keto and low-carb side

Baking Sheet of 3-cheese asparagus