Sous Vide Asparagus with Tomato-Basil Vinaigrette
30 minutes
Asparagus cooked sous vide at 82°C for 20 minutes — retains its crunch and bright green color. Served with a tomato-basil vinaigrette. Can be frozen and used within 3 months.
What is in it
- Asparagus
- Tomato
- Shallot
- Lemon juice
- Basil
- Olive oil
- Salt
- Black peppercorns
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