Ingredients
1 tsp SIDS SALT & PEPPER
500 g asparagus, bend until they snap & break
1 tbsp roasted red pepper and garlic flakes
2 tsp EV olive oil
2 tbsp butter
Directions
Place SIDS SALT & PEPPER and all the ingredients in vacuum seal bag. When sealing ensure that asparagus all lay flat.
Set immersion circulator to 60°C and cook for 1½ hours.
