Description
Sous vide Asparagus is so simple! You only need three ingredients and the asparagus is perfectly cooked every time.
Ingredients
Units
Scale
- 225g (1/2lb) asparagus
- 30ml (2 tbsp) butter
- salt and pepper, to taste
Instructions
- Preheat the sous vide machine to 85°C (185°F).
- Remove the woody stem from each asparagus, if there is any.
- Wash the asparagus then pat them dry.
- Place the asparagus in a vacuum sealable bag in a single layer if possible. Mine turned out to be 2 layers deep.
- Add the butter to it, then vacuum seal the bag.
- When the water bath’s desired temperature has been reached, place the bag in the machine and cook for 45 minutes but no longer than 60 minutes.
- After the allotted time, remove the asparagus from the bag, season to preference and season immediately. Enjoy!
Notes
- This recipe works for green and white asparagus.
- If you like lemon, you can add 15ml (1 tbsp) of lemon zest to the asparagus before vacuum sealing them.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Sous Vide
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 63
- Sugar: 1.1 g
- Sodium: 591.9 mg
- Fat: 5.9 g
- Saturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 2.2 g
- Fiber: 1.2 g
- Protein: 1.3 g
- Cholesterol: 15.5 mg