Restaurant-Worthy Low-Carb Asparagus Rolls Brunch
Elevate your brunch with this visually stunning, low-carb asparagus roll recipe. Perfect for a healthy and elegant meal.
Today, I’m sharing a recipe for a visually impressive, low-carb asparagus roll brunch that rivals any restaurant dish. It’s simple yet perfect for special occasions or when you desire a healthy and delicious meal. The addition of enoki mushrooms, king oyster mushrooms, avocado, and a delicate poached egg makes this dish rich in flavor and nutrition.
Main Ingredients
- 3 asparagus spears
- 1/2 avocado
- 1 egg
- 1 enoki mushroom
- 1 king oyster mushroom
- A small handful of salad greens
- Thinly sliced beef or bacon strips (for wrapping asparagus)
- Pinch of salt
- Pinch of pepper
Cooking Instructions
Step 1
Feel free to adjust the quantities of all ingredients to suit your personal preferences and dietary needs. Adding other mushrooms or vegetables can also enhance the flavor!
Step 2
Prepare all the vegetables for the dish by washing and cutting them into bite-sized pieces. Slice or mince the onion finely for sautéing.
Step 3
Wash the fresh asparagus spears thoroughly under running water. Cut them in half to about 5-7 cm (2-3 inches) in length. If you find the pointed tips to be bothersome, you can gently trim them with a vegetable peeler.
Step 4
Wrap the prepared asparagus spears with the thinly sliced beef or bacon strips. (Tip: I used ground beef at home, but thinly sliced pork belly or bacon will create a neater and more attractive roll.) Heat a pan with a little butter or olive oil, then place the wrapped asparagus inside. Cover the pan and cook over medium-low heat until the asparagus is tender. Flipping them halfway through will ensure even cooking of the meat.
Step 5
In a separate pan, lightly season the sliced mushrooms and onion with salt and pepper. Sauté them without oil until fragrant and slightly tender. Slice half an avocado thinly for garnish.
Step 6
Now, let’s make a delicious poached egg! Bring a pot of water to a boil, then add 1 teaspoon of vinegar. Once the water is boiling vigorously, use chopsticks or a small whisk (like a milk frother) to create a whirlpool in the center. Carefully crack the egg into the center of the whirlpool, as close to the water’s surface as possible. Cook for about 3 minutes, then gently scoop it out. You’ll have a beautifully formed, delicate poached egg.
Step 7
Finally, arrange the washed salad greens attractively on a plate. Place the cooked asparagus rolls, sautéed mushrooms and onions, and sliced avocado on top. Gently place the poached egg in the center to complete your elegant asparagus roll brunch plate! It was incredibly delicious; I was truly impressed.
