Atkins diet and low carbohydrate diet resources provided free for information purposes, NOT as medical advice.
Atkins Diet & Low Carbohydrate Support Atkins Diet & Low Carbohydrate
Weight-Loss Support

A sugar-free zone


Low Carb Recipes: To sustain a low carb way of life, make sure you eat healthy foods that you enjoy, not as a burden. Use these gourmet high-protein, low carb recipes suitable for the Atkins diet and most low carbohydrate diets.
  Featured Gourmet Low Carb Recipes:
Grilled Portabello Mushroom Salad with Gorgonzola Dressing
Buttery Tuna and Caper Mousse with Eggplant
Cauliflower and Goat's Cheese Puree
Korean-Style Tofu
More gourmet low carb recipes from Karen
More low carb recipes from our readers
 
  Featured articles:
Which low-carb plan is right for me?
First low carb diet book ever, since 1860's
Studies suggest Atkins diet is safe!
Low carb Tiramisu recipe!
The truth about low carb sweeteners info
Living la vida low carb!
Low carbohydrate diet helps diabetics
Carbohydrate Counter
 Go to readers' low carb recipes
Discuss this recipe with Karen!
 

Gourmet Low-Carb Recipes Index
Karen's Gourmet
 Low-Carb Recipes

 

By Karen Barnaby

Asparagus with Cool Goat’s Cheese Sabayon

Serves 6

Asparagus and creamy goat’s cheese is a natural combination.

If you want to get very fancy …

In Vancouver, we can get David Woods marvelous truffled goats cheese which is an even better combination. The effect can be simulated by a few droplets of truffle oil over the finished dish.

Making a savory sabayon is not difficult and it is a great sauce to have in your repertoire. Try it with salmon.

  • 6 large egg yolks
  • 1/2 cup white wine
  • 6 oz. Salt Spring Island or other soft unripened goat’s cheese,
  • at room temperature
  • 1 Tbsp. water
  • 1/2 cup whipping cream
  • 1 Tbsp. lemon juice
  • 1 Tbsp. minced chives
  • 2 lbs. fresh asparagus

Whisk the egg yolks and white wine together in a heatproof bowl. Place the bowl over, not in, a pot of simmering water. Continue whisking until the mixture becomes thick and triples in volume. Set the bowl into a larger bowl filled with iced water, whisking constantly until cool.

Beat the goat’s cheese until smooth. Gradually beat in the water and lemon juice. Fold the chilled egg yolk mixture into the cheese. Beat the whipping cream until soft peaks form. Fold into the yolk mixture. Stir in half the chives. Cover and refrigerate. Use the same day.

Start by bringing large pot of water to a boil. While waiting for the water, snap the woody ends from the asparagus. Gently tie the asparagus into two bundles, in two places with string. When the water boils, add the asparagus bundles and half a handful of salt. Cook until the asparagus is just tender and bright green, about 4 minutes. Remove the asparagus bundles from the pot and immediately plunge into a bowl of cold water. Continue running cold water over the asparagus until completely cool. Drain well. Remove the string and lay the asparagus out on a towel. You can do this several hours in advance. Just roll up the towel and place on a plate in the fridge.

If you wish to serve the asparagus hot, drain it, remove the string, and arrange on a platter or individual plates. Top with the sauce and sprinkle with the remaining chives. Serve immediately.

To serve cold, cool it under cold running water and drain well. Remove the string and arrange on a platter or individual plates. Top with the sauce and sprinkle with the remaining chives. Serve immediately.

Total Carbohydrates: 51.39

Total Carbohydrates Minus Fiber: 32.19

Carbohydrates per Serving: 8.56

Carbohydrates per Serving minus Fiber: 5.36

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

New! The Low-Carb Gourmet, by Karen Barnaby

Low-Carb Yellow Pages

Feedback

Low Carb Links

Low Carb Message Boards

Hidden Carbs Calculator


 



Previous | Next

Google
  Web www.lowcarb.ca   
Copyright © 2000-2005 Atkins Diet & Low Carbohydrate Weight-Loss Support at www.lowcarb.ca;
All rights reserved. Privacy and Disclaimer