
Devices & Accessories
Sous-vide asparagus with poached eggs
Prep. 20min
Total 1 h 5min
4 portions
Ingredients
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asparagus spears peeled and trimmed (max. 12 cm - see Tips)300 g
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extra virgin olive oil2 tsp
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garlic cloves crushed2
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water to fully submerge bags (not higher than the 2L maximum fill level)
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lemon juice (½ lemon) or 1 level tsp ascorbic acid powder30 g
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whole eggs4
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salt to season
-
ground black pepper to season
Nutrition per 1 portion
Calories
107.4 kcal /
449.4 kJ
Protein
7.8 g
Fat
6.9 g
Carbohydrates
4.3 g
Fibre
1.6 g
Saturated Fat
1.8 g
Sodium
70 mg