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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
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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 egg
    4
  • salt to season
  • ground black pepper to season

Difficulty

medium

Nutrition per 1 portion

Sodium 125.7 mg
Protein 9.3 g
Calories 468.5 kJ / 111.6 kcal
Fat 7.4 g
Fibre 1.9 g
Saturated Fat 1.7 g
Carbohydrates 1.4 g

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