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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Keto-Bacon Asparagus Alfredo Recipe

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This recipe for Keto-Bacon Asparagus Alfredo is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb jumbo asparagus, ends trimmed
2 tbsp[ olive oil, divided (I used coconut)
3 cloves garlic,minced
1/2 c heavy cream
3 oz cream cheese
1/3c mozzarella cheese
1/2 tsp Italian seasoning
salt
pepper
4 strips bacon, cooked and crumbled
Fresh Parmesan for serving
Directions:
Directions:
Using a vegetable peeler, peel asparagus into long, thin strips.
In a a large skillet over medium heat, heat 1 tbs oil. Add the garlic and cook until fragrant, about 1 minute. Add heavy cream and cream cheese. Cook until cream cheese is completely melted. Add mozzarella and season with Italian seasoning, salt, pepper. Bring to a simmer and cooked until thickened, 2 minutes.
In another large skillet over medium heat, heat oil. Add asparagus noodles and cook until tender, 3 to 4 minutes.
Using tongs, place asparagus onto plates and spoon Alfredo sauce over top. Serve with cooked bacon and Parmesan.
Number Of Servings:
Number Of Servings:
3
Personal Notes:
Personal Notes:
I just mixed everything together. I also did not used any Parmesan, it didn't need it in my opinion. It reminded me of our famous cream cheese corn, pretty yummy.

 

 

 

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