
Devices & Accessories
Sous vide asparagus with poached eggs (TM5)
Prep. 15min
Total 1 h 5min
4 portions
Ingredients
-
asparagus spears peeled and trimmed (max. 12 cm length - see Tips)300 g
-
olive oil2 tsp
-
garlic cloves crushed2
-
water to fully submerge bags (not higher than the 2L maximum fill level)
-
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder30 g
-
whole eggs4
-
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
Australia and New Zealand
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