@mtsantxs: Young Messi's Unique Style 🐐 🔥 💫 || #messi #young #goat #lionelmessi #fyp #edits

mtsouzx
mtsouzx
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Monday 09 November 2026 17:29:56 GMT
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q_404_p1
q_404_p :
my edits🥀
2026-11-09 17:34:17
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hassan.hussien86
𝑯𝒂𝒔𝒔𝒂𝒏 :
messi number one
2026-11-09 17:35:36
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harkiharki00004
kcha harki :
مێسی🥰
2026-11-09 17:43:26
2
usandurvbif
𝕌𝕝𝕪𝕤𝕤𝕖🇫🇷🇺🇸 :
Peak as always best Messi editor
2026-11-09 17:35:38
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lionelspark
LionelSpark™ :
holy transition 🔥
2026-11-09 17:38:37
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suraedit11
𝕊𝕦𝕣𝕒.𝕖𝕕𝕚𝕥 𝄞 ❤️‍🩹 :
2026-11-09 17:35:22
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tenyayi1
1 :
١
2026-11-09 17:34:08
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pankokosekrblx
Pankokosekrblx :
Firsy
2026-11-09 17:38:11
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for_you_shakib
sʜᴀᴋɪʙ-❤️‍🔥 :
G.O.A.T.
2026-11-09 17:35:20
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samirlan10
Samirlan10 :
first
2026-11-09 17:34:14
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ayush.rai395
🌽 :
2026-11-09 17:43:41
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goat.vibez10
10 :
fallow? please
2026-11-09 17:35:06
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minismaxk77
«𝕸𝖝𝖟_𝖗𝖆𝖕𝖍𝖆†» :
saludameeee
2026-11-09 17:34:15
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rix_lw23
بـأنتضار)القـائم(³¹³) ⛎♐ :
♥️♥️♥️
2026-11-09 17:34:19
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sabbir.hossain7949
L..SK... :
🥰🥰🥰
2026-11-09 17:34:44
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White asparagus is Mia’s childhood favourite from growing up in Germany.  It’s only available for 3 months of the year and they have a whole festival to celebrate it. I want to try her grandma’s recipe for white asparagus soup before the season is over. For the asparagus 2 - 5 stalks of white asparagus per person  1 lemon 30g butter 10g salt 1. Trim off the woody ends of the asparagus. Use a peeler to peel away the outer woody skin, leaving the head of the asparagus fully intact. 2. Bring a pot of water to a light simmer and add the salt, butter juice of the lemon and the remaining lemon halves. 3. Poach until the stalks are very tender to the bite. This could take 10-15 mins depending on how thick the stalks are. 4. Serve right away of drop into ice water for warming up later. I like to keep the same water to warm them up in.  For the hollandaise 250g butter 3 egg yolks 1 tbsp white wine vinegar Salt to taste For the eggs - Sous vide at 64°C for 35 minutes - Crack and simmer in water for 2 minutes and ice.  - When ready to serve reheat in boiling water for 1 minute. To serve  Boiled new potatoes  Parma ham Parsley  Poached or fried eggs 1. Lay the asparagus in the centre of the plate and season to taste. 2. Top with your egg(s) and season again. 3. Arrange your ham into nests on one side and the potatoes on the other. 4. Spoon your preferred amount of hollandaise on the egg and potato. 5. Season with salt and pepper and garnish with chopped parsley. #whiteasparagus #whiteasparagusseason
White asparagus is Mia’s childhood favourite from growing up in Germany. It’s only available for 3 months of the year and they have a whole festival to celebrate it. I want to try her grandma’s recipe for white asparagus soup before the season is over. For the asparagus 2 - 5 stalks of white asparagus per person 1 lemon 30g butter 10g salt 1. Trim off the woody ends of the asparagus. Use a peeler to peel away the outer woody skin, leaving the head of the asparagus fully intact. 2. Bring a pot of water to a light simmer and add the salt, butter juice of the lemon and the remaining lemon halves. 3. Poach until the stalks are very tender to the bite. This could take 10-15 mins depending on how thick the stalks are. 4. Serve right away of drop into ice water for warming up later. I like to keep the same water to warm them up in. For the hollandaise 250g butter 3 egg yolks 1 tbsp white wine vinegar Salt to taste For the eggs - Sous vide at 64°C for 35 minutes - Crack and simmer in water for 2 minutes and ice. - When ready to serve reheat in boiling water for 1 minute. To serve Boiled new potatoes Parma ham Parsley Poached or fried eggs 1. Lay the asparagus in the centre of the plate and season to taste. 2. Top with your egg(s) and season again. 3. Arrange your ham into nests on one side and the potatoes on the other. 4. Spoon your preferred amount of hollandaise on the egg and potato. 5. Season with salt and pepper and garnish with chopped parsley. #whiteasparagus #whiteasparagusseason

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