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Béarnaise Sauce over Steamed Asparagus Recipe

Spring has sprung, and what better way to celebrate the season of renewal than with a dish that brings both freshness and flavor to your Easter table? Introducing a simplified béarnaise sauce draped elegantly over tender, steamed asparagus. This dish is a symphony of buttery richness that complements the earthy tones of asparagus, making it a side that could proudly stand as the centerpiece of your meal. Perfect for those on a keto diet, this recipe promises indulgence without the guilt, making every bite a celebration of taste and texture.

Béarnaise Sauce over Steamed Asparagus

Transform your Easter meal with this keto-friendly delight that’s as pleasing to the palate as it is to the eye.


  • Fresh asparagus
  • Butter
  • Tarragon vinegar
  • Shallots
  • Fresh tarragon
  • Egg yolks
  • Lemon juice
  • Salt and pepper to taste


  1. Begin by steaming the asparagus until tender-crisp, setting the stage for the rich sauce that will soon envelop it.
  2. Combine tarragon vinegar, chopped shallots, and chopped tarragon in a saucepan, reducing the mixture until it’s nearly dry.
  3. Off the heat, whisk in egg yolks, one at a time, adding a touch of water to achieve a smooth consistency.
  4. Return the saucepan to low heat, whisking continuously as you slowly incorporate softened butter, piece by piece, until the sauce thickens to a creamy emulsion.
  5. Finish with a squeeze of lemon juice, salt, and pepper, adjusting the seasoning to your taste.
  6. Drizzle the warm béarnaise sauce over the steamed asparagus, serving immediately to capture the full burst of flavors.

Breakdown of Ingredients and Average Carb Content

Let’s dive into the nutritional aspect of our star ingredients, keeping your keto goals in check:

  • Asparagus: A powerhouse of nutrients, asparagus is not only low in carbs (about 2g per 100g) but also a great source of fiber, vitamins A, C, and E, and folate.
  • Butter: Pure fat with virtually zero carbs, butter is a keto staple that adds richness and depth to the béarnaise sauce.
  • Egg yolks: Containing less than 1g of carbs per yolk, they are essential for emulsifying the sauce while adding a creamy texture and a boost of vitamins and minerals.
  • Tarragon vinegar: With negligible carbs, this vinegar infuses the sauce with a hint of acidity and a subtle anise flavor that complements the asparagus beautifully.

Overall, the carb content of this dish remains low, making it a perfect addition to your keto feast without compromising on flavor or elegance.

A Toast to Tradition and Taste

As you gather around the table this Easter, let the Béarnaise Sauce over Steamed Asparagus be a testament to the joy of shared meals and the endless possibilities of keto cooking. This recipe is not just food; it’s a celebration of flavor, family, and the fresh start that spring symbolizes. Whether you’re hosting a grand feast or enjoying a quiet meal at home, this dish is sure to impress, proving once again that keto cuisine can be both luxurious and satisfying. Here’s to a dish that’s as memorable as the occasion it celebrates!

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