6 stalks pencil-thin asparagus

Salt and freshly ground pepper to taste

Garlic  to taste

Dash  of Onion powder

Dash of  Garlic Powder

Other spices

2  eggs

1 egg white

Remove and discard the tough lower ends of the asparagus. Wash and cut the spears into 1-1/2-2 inch lengths. In a heavy skillet, sauté the asparagus spears in MCT oil, sprinkling them lightly with salt. Cover the pan and cook over medium hear, stirring occasionally, until asparagus is tender but still firm, about 3 minutes.

Add the green onion to the asparagus, cook for 5 minutes on low.Beat the eggs lightly in a bowl, with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 2 minutes or less, depending on the texture desired.

1 Tbs mock onion soup mix  ( see below)

1 juice of a lemon

fresh garlic

Preheat oven to 450*  Snap off tough cut ends of asparagus.   Place asparagus on a foil lined baking sheet.  Squeeze the juice of the lemon along with some fresh garlic over asparagus. Place in oven for 5-8 minutes, depends on size of stalk.  Remove from oven ,  mix  MCT and Onion soup together, and pour over Asparagus, toss asparagus lightly in pan.  Place back in over to finish cooking.  5-8 minutes, again, depends on stalk and desired crispness.

1/2 c dehydrated minced onion
1 T onion powder
1/2 t celery seed

Combine all ingredients. Store in air-tight container

Based on 10 big stalks

Cals  78
Fat (g) 4.4
Carbs (g) 8.1
Prot (g)4.7

Use Butter instead of  MCT Oil, melting butter and mixing Onion Soup mix together.

Also can add,

1/4 Cup of mozzarella cheese , sprinkle on asparagus once finished cooking

1 Cup Serving 68

Calories 68

fat 6  (g)

Carb 2 (g)

Prot 2 (g)