Grön sparris #1

Anova Culinary

Author

Per Brage

BBQ and food nerd that loves combining Sous Vide and BBQ to create new and interesting way to enjoy food. Sous Vide is an all-around the year thing, just as firing up a BBQ, which might not be that common in the cold weather of Sweden. You can find my profile on instagram here: https://www.instagram.com/perbrage/

Prep Time: 00:00

Recipe Time: 00:06

Temperature : 183.2F / 84C

Ingredients

Directions

Finishing Steps