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Keto Ground Beef and Garlic Butter Asparagus Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground beef (85–90% lean works best)
  • Asparagus (1 large bunch; choose firm spears with tight tips)
  • Butter (salted or unsalted)
  • Olive oil (or avocado oil)
  • Garlic cloves (fresh is best)
  • Onion (yellow or white; optional but recommended)
  • Lemon (zest and juice)
  • Crushed red pepper flakes (optional for heat)
  • Smoked paprika
  • Italian seasoning (or dried oregano and basil)
  • Fresh parsley (or chives), for garnish
  • Salt and black pepper
  • Parmesan (optional, for finishing)

Method
 

  1. Prep the asparagus: Rinse and pat dry. Snap or trim off the woody ends, then cut the spears into 2-inch pieces. Keep tips intact for better texture.
  2. Season the beef: In a bowl, mix ground beef with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon smoked paprika, and 1 teaspoon Italian seasoning. Set aside.
  3. Cook the asparagus: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and a pinch of salt. Sauté 3–4 minutes until crisp-tender with a light sear. Transfer to a plate.
  4. Sauté aromatics: In the same skillet, lower to medium. Add 1 tablespoon butter. Stir in 1/2 cup finely chopped onion and cook 2–3 minutes until softened. Add 3–4 minced garlic cloves and cook 30 seconds, just until fragrant.
  5. Brown the beef: Add the seasoned ground beef. Break it up with a spatula and cook 5–7 minutes until browned and no longer pink. If there’s excess fat, spoon off a bit, but leave some for flavor.
  6. Make it buttery and bright: Stir in 1–2 tablespoons butter, 1/2 teaspoon crushed red pepper flakes (optional), and the zest of half a lemon. Let the butter melt and coat the beef.
  7. Bring it together: Return the asparagus to the skillet. Toss everything and cook 1–2 more minutes. Squeeze in a little lemon juice to taste (start with 1–2 teaspoons). Adjust salt and pepper.
  8. Finish and serve: Sprinkle with chopped parsley or chives. Add a light shower of grated Parmesan if you like. Serve hot straight from the skillet.