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Sous-vide asparagus with poached eggs

Sous-vide asparagus with poached eggs
4.5 8 ratings
Prep. 20min
Total 1 h 5min
4 portions
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Ingredients

  • asparagus spears peeled and trimmed (max. 12 cm - see Tips)
    300 g
  • extra virgin olive oil
    2 tsp
  • garlic cloves crushed
    2
  • water to fully submerge bags (not higher than the 2L maximum fill level)
  • lemon juice (½ lemon) or 1 level tsp ascorbic acid powder
    30 g
  • whole eggs
    4
  • salt to season
  • ground black pepper to season

Difficulty

medium

Nutrition per 1 portion

Sodium 70 mg
Protein 7.8 g
Calories 449.4 kJ / 107.4 kcal
Fat 6.9 g
Fibre 1.6 g
Saturated Fat 1.8 g
Carbohydrates 4.3 g

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