Sous-vide asparagus with poached eggs

Sous-vide asparagus with poached eggs

4.5 8 évaluation

Prép. 20min

Total 1h 5min

4 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 70 mg

Protides 7.8 g

Calories 449.4 kJ / 107.4 kcal

Lipides 6.9 g

Fibre 1.6 g

Graisses saturées 1.8 g

Glucides 4.3 g

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