bag organic rocket

Keto Asparagus, egg, and salad.
Ingredients
1 bunch of asparagus
1/2 bag organic rocket
1/2 pine nuts
6 free range eggs
1/4 cup pomegranate molasses
1/2 cup olive oil
Salt and pepper
1 tsp Dijon mustard
2 cups of ice
Spray olive oil
1/4 Parmesan shavings

Time to cook
Let’s prepare the dressing first. Mix the Dijon mustard with the pomegranate molasses and olive oil, and season with salt and pepper then set aside. Now snap the asparagus off where it naturally snaps and blanch in simmering water for 3 minutes. Now time to cook your eggs place in water on the stove and bring to simmering and wait 10-12 minutes, once cooked strain them under cold water and place on ice to snap cold. Once cold roll them on the bench smashing the shells and remove the shells. These should lift off very easily. Then slice into quarters.  Finally take a pan and spray it with olive oil and heat and add pine nuts and toast until just golden. Now your ready to assemble. Place everything into a large mixing bowl and toss, then season with salt and pepper and dress the salad with the dressing. Toss again. Transfer to a salad bowl for serving and garnish with Parmesan shavings. Enjoy.X

Full Recipe
Protein 52.5g
Carbs 42.7g
Fats 185.1g

Per serve
Protein 7.9g
Carbs 6.4g
Fats 27.8g

Print Recipe

Keto Aspargus, Egg and Rocket Salad

A delicious fresh salad with the extra protein of free range eggs.

Prep Time

10

Cook Time

20

Servings

Ingredients

• Ingredients
• 1 bunch of asparagus
• 1/2 bag organic rocket
• 1/2 pine nuts 
• 6 Free Range Eggs
• 1/4 cup pomegranate molasses 
• 1/2 cup olive oil
• Salt and pepper 
• 1 tsp Dijon mustard 
• 2 cups of ice
• Spray Olive Oil
• 1/4 Parmesan shaving

Prep Time 10 Cook Time 20 Servings Ingredients Ingredients 1 bunch of asparagus 1/2 bag organic rocket 1/2 pine nuts  6 Free Range Eggs 1/4 cup pomegranate molasses  1/2 cup olive oil Salt and pepper  1 tsp Dijon mustard  2 cups of ice Spray Olive Oil 1/4 Parmesan shaving

Instructions

1. Time to cook
2. Let’s prepare the dressing first. Mix the Dijon mustard with the pomegranate molasses and olive oil, and season with salt and pepper then set aside. Now snap the asparagus off where it naturally snaps and blanch in simmering water for 3 minutes. Now time to cook your eggs place in water on the stove and bring to simmering and wait 10-12 minutes, once cooked strain them under cold water and place on ice to snap cold. Once cold roll them on the bench smashing the shells and remove the shells. These should lift off very easily. Then slice into quarters.  Finally take a pan and spray it with olive oil and heat and add pine nuts and toast until just golden. Now your ready to assemble. Place everything into a large mixing bowl and toss, then season with salt and pepper and dress the salad with the dressing. Toss again. Transfer to a salad bowl for serving and garnish with Parmesan shavings. Enjoy.