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8 Injera -- recipe in the recipe room!
16 asparagus spears -- trim tough ends and cut to 6 " long
6 eggs -- hard boiled and chopped
3/4 cup heavy cream
3/4 cup water
2 teaspoons guar gum (optional for thickening)
1/4 teaspoon pepper
3/4 cup shredded swiss cheese
3 Tablespoons grated Parmesan cheese
3 Tablespoons lemon juice
How To Prepare:
This works better if you make the Injera the day before and let refrigerate overnight. Make sauce and keep warm.
Cook asparagus in a little boiling, salted water for about 5 minutes or until just tender. Spray a 9x13 cake pan with Pam and set aside.
Mix the eggs and 1/2 cup of the creamy sauce gently.
Spoon the egg mixture evenly over asparagus on each Injera. Roll up and place in prepared pan.
Pour remaining Creamy Sauce over all.
Bake in preheated 350F oven about 20 minutes.
For Cream Sauce:
Blend together milk, guar gum and pepper with a whisk.
In saucepan over medium heat, cook, until mixture boils and is smooth and thickened(if using gum -if not, let boil 2 minutes). Remove from heat. Stir in cheeses until melted. Stir in lemon juice.
Number of Servings:
4 with 2 each, 8 with 1 each
Carbs per serving - include all nutritional information if known: