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How to Cook Asparagus Sous Vide
How to Cook Asparagus Sous Vide
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
"Sous vide asparagus: Quick, perfectly cooked in under 10 minutes. Crisp, tender, and sweet every time."
Ingredients:
  • 1 bunch asparagus, about 1 pound
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or unsalted butter
  • Zest and juice of one lemon
  • Sea salt for garnish
Instructions:
  • Prepare the water: Fill a pot with water and place your immersion circulator inside, setting it to 180°F to bring the water to temperature.
  • Prepare the asparagus: Wash and trim the asparagus by cutting off the tough ends. Place the asparagus in a gallon-sized zip-top plastic bag. Add black pepper and olive oil, saving the salt for later to prevent discoloration. Toss to coat the asparagus evenly. Place a few heavy soup spoons in the bag to weigh it down and ensure even cooking.
  • Press out the air: Use the water-displacement method to seal the bag tightly. Place the food in the bag and gradually submerge it in water, allowing the pressure to push the air out. Once air is removed, seal the bag just above the water level. It can be done directly in a pot of heating water, but exercise caution if the water is steaming.
  • Cook the asparagus in simmering water, ensuring the bag is fully submerged. Cook pencil-thin asparagus for 6 to 7 minutes and average to thick asparagus for 8 to 10 minutes. To test for doneness, check with a fork - if it's tender, it's ready. If not, continue cooking for another minute or two. If the bag floats, add more spoons to weigh it down.
  • Serve immediately by lifting the asparagus out of the water and turning off the circulator. Sprinkle with lemon juice and zest, a drizzle of cooking oil or butter (if desired), and flaky sea salt like Maldon. Refrigerate any leftovers for up to 5 days. If you enjoyed the recipe, please leave a review below!

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