ASPARAGUS · OLIVE OIL · HOLLANDAISE
Asparagus. One of the few cooked veggies you’re allowed to eat with your fingers. (Also corn on the cob and bacon. Bacon is a veggie, right?) Prep is simple—rinse and snap off the woody part of each stem. Sauté in olive oil or butter over medium-high heat. (Or roast with a coating of olive oil if your oven is already fired up.) Now all you need is salt and pepper. But if you dress it up with some hollandaise sauce or a squeeze of lemon in melted butter, you might want a fork.
(When in doubt, add butter and/or salt.)
~2g net carbs per cup of raw asparagus.