- 20 AA asparagus, peeled and with the tough bottoms removed
- 1 deciliter of mild olive oil
- Zest of 1/4 lemon
- 3 grams of salt
- 2 tsps of fine sugar
Put the asparagus into a vacuum bag.
Add the other ingredients.
Vacuum and roast in a bain-marie at 90ºC for about 35 min. Place in the refrigerator.
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