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Sous-vide asparagus with poached eggs
TM6

Sous-vide asparagus with poached eggs

4.4 ( 7 ratings )

Ingredients

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

Nutrition
per 1 portion
Calories
107.4 kcal / 449.4 kJ
Protein
7.8 g
Fat
6.9 g
Carbohydrates
4.3 g
Fibre
1.6 g
Saturated Fat
1.8 g
Sodium
70 mg

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