Sous vide asparagus with poached eggs (TM5)

Sous vide asparagus with poached eggs (TM5)

4.5 10 ratings

Prep. 15min

Total 1 h 5min

4 portions

Ingredients

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

Nutrition per 1 portion

Calories 111.6 kcal / 468.5 kJ

Protein 9.3 g

Fat 7.4 g

Carbohydrates 1.4 g

Fibre 1.9 g

Saturated Fat 1.7 g

Sodium 125.7 mg

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Sous vide (TM5) with blade cover 6 Recipes
Australia and New Zealand

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