Sous-vide asparagus with poached eggs

Sous-vide asparagus with poached eggs

4.5 8 ratings

Prep. 20min

Total 1 h 5min

4 portions

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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