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Keto Side Dishes

Asparagus Mousse

This asparagus mousse is one of those silky, rich keto sides that turn a simple dinner into an event. I love how the mellow asparagus puree gets enveloped in a warm, lemony butter sauce—almost like a savory cloud. It’s a quick, elegant dish that proves low-carb eating is anything but boring.

15 min Prep time 15 min Cook time 30 min Total time 4 Servings 450 Calories
Asparagus Mousse

Ingredients

  • pound asparagus, cut into 1/2-inch pieces
  • green onions, cut into 1/2-inch pieces
  • egg yolks
  • tablespoons fresh lemon juice
  • /4 teaspoon salt
  • /4 teaspoon Tabasco sauce
  • cup butter, melted

Instructions

  1. Step 1

    Start by bringing a large pot of salted water to a rolling boil. Toss in the asparagus and green onions, cooking for about 5 to 7 minutes until the asparagus is tender. Drain them through a mesh strainer, pressing gently to remove excess water. Pop the veggies into a blender and puree until silky smooth. Transfer the puree to a mixing bowl. Rinse the blender, then add egg yolks, lemon juice, salt, and Tabasco. Blend briefly, then with the motor running, slowly drizzle in the hot melted butter in a steady stream. The sauce will thicken beautifully. Pour this velvety sauce over the asparagus puree and fold together until evenly combined. I like to serve it right away while it’s still warm and airy, spooned next to grilled fish or roasted chicken.

Chef's Tip

For the fluffiest texture, I make sure the melted butter is still very warm when streaming into the egg yolks—this helps the sauce emulsify better and hold its volume.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a double boiler or microwave on low, stirring often to keep the mousse from separating.

Variation Tips

For a creamier version, fold in 2 ounces of softened cream cheese. Swap the lemon juice with lime and add a pinch of cumin for a quick southwestern twist.

Frequently Asked Questions