1/4 cup keto fat – lard, tallow, coconut oil
1lbs (450g) Portobello mushroom, quartered
1/2 (150g) lbs asparagus, bottoms trimmed cut into thumb size pieces
Sea salt and pepper to taste
4 large eggs (can omit for egg free but not as wonderful 🙂 )
1/2 cup fresh basil leaves
1/4 cup MCT oil, olive oil, avocado oil etc
2 tablespoons fresh chopped chives
2 tablespoons coconut vinegar or apple cider vine ar
Salt and pepper to taste
Heat keto fat over medium heat in skillet, add mushrooms and asparagus, saute for 10 min or until mushrooms are golden and cooked. Season with salt and pepper.
Make boiled eggs to your liking soft boils or hard-boiled.
Peel and cut in half (soft-boiled cut just as you serve)
Make Chimichurri by putting ingredients in blender and puree till smooth.
Put mushrooms and asparagus on platter or individual plates.
Slice eggs and place over mushrooms, drizzle Chimichurri over and enjoy.
Garnish with extra basil and add a few sliced tomatoes quarters if desired.
Yields 4 servings
Prepared, tried and tested by: Sean Swart