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- 300 g asparagus spears, peeled and trimmed (max. 12 cm length - see Tips)
- 2 tsp olive oil
- 2 garlic cloves, crushed
- water, to fully submerge bags (not higher than the 2L maximum fill level)
- 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
- 4 whole eggs
- salt, to season
- ground black pepper, to season
- per 1 portion
- 468.5 kJ / 111.6 kcal
- 9.3 g
- 1.4 g
- 7.4 g
- Saturated Fat
- 1.7 g
- 1.9 g
- 125.7 mg