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    Home » Recipes » Sous vide

    Sous Vide Asparagus

    Published: Apr 8, 2025 by Mike Vrobel · This post may contain affiliate links · Leave a Comment

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    A platter of sous vide asparagus

    Sous Vide Asparagus is amazingly tender and a good way to add a vegetable side to your sous vide meal. Am I going to cook all my asparagus this way? No, but I will remember this technique if I'm already cooking sous vide. (Also, the next time I get huge asparagus spears from my local farmers market, I'll pull out the vacuum sealer and this recipe.)

    A platter of Sous Vide Asparagus

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    Jump to:
    • Ingredients
    • How to Sous Vide asparagus
    • Substitutions
    • Cooking asparagus as a sous vide side dish
    • Sous Vide Asparagus
    • Related Posts
    • 💬 Comments
    Ingredients for sous vide asparagus

    Ingredients

    • 1 bunch of thick asparagus (about 16 ounces), tough ends trimmed
    • ½ teaspoon fine sea salt
    • ½ teaspoon fresh ground black pepper
    • 2 tablespoons butter (1 ounce), cut into 2 pieces

    How to Sous Vide asparagus

    Asparagus vacuum sealed with butter

    Season and seal the asparagus

    Trim the tough ends of the asparagus spears, then sprinkle them with salt and pepper. Put the asparagus in a vacuum bag in a single layer, set the butter on top of the asparagus, and vacuum seal the bag. (Or, put the asparagus in a zip-top bag and squeeze all the air out by slowly lowering the bag into the sous vide water bath, then zipping completely closed when all the air is pushed out.)

    Asparagus cooking sous vide

    Sous Vide the asparagus for 15 minutes at 184°F

    Set a sous vide bath to 184°F/84°C (it helps to start with some boiling water to get the heat up to 184°F quicker.) Put the bag with the asparagus into the water bath and cook for 15 minutes, up to a max of 45 minutes.

    Serve and enjoy

    Remove the bag from the sous vide, cut it open, and move the asparagus to a serving platter. Pour some of the liquid in the bag over the asparagus. Serve and enjoy!

    Substitutions

    Lemon zest: My favorite addition to green vegetables is a little bit of lemon zest. I use my handy microplane grater to make a teaspoon-sized pile of lemon zest and add it to the bag. (If I'm using the water displacement sealing method, I'll also add a tablespoon of juice from the lemon. The juice would just make a mess with a vacuum sealer. If you have a fancy chamber-style vacuum sealer, you can use the juice).

    Other seasonings: I sometimes add a slivered clove of garlic or minced shallots to the bag with the asparagus. (I especially like the shallot since I use it in pan sauces often when I'm making a sous vide steak.)

    Cooking asparagus as a sous vide side dish

    So, why go through all this trouble just for a few stalks of asparagus? If you heat water for sous vide, you can cook asparagus with your main dish. Let's say I'm cooking sous vide strip steak for dinner. I start with the asparagus and the water at 184°F and drop the steak in at the same time. Yes, 184°F is way too hot for the steak - but after 15 minutes, I pull the asparagus out and add ice (or cold water) to get the temperature down to where I want it (133°F for my preferred steak doneness). Then, when I'm 15 minutes away from finishing the steak, I put the asparagus back into the sous vide water bath to warm up. Voila - two courses in one sous vide bath!

    Inspired by: Sous Vide Asparagus at AmazingFoodMadeEasy.com

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    A platter of sous vide asparagus

    Sous Vide Asparagus


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    • Author: Mike Vrobel
    • Total Time: 20 minutes
    • Yield: 4 servings 1x
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    Description

    Sous Vide Asparagus is amazingly tender and a good way to add a vegetable side to your sous vide meal.


    Ingredients

    Scale
    • 1 bunch of thick asparagus (about 16 ounces), tough ends trimmed 
    • ½ teaspoon fine sea salt
    • ½ teaspoon fresh ground black pepper
    • 2 tablespoons butter (1 ounce), cut into 2 pieces

    Instructions

    1. Season and seal the asparagus: Trim the tough ends of the asparagus spears, then sprinkle them with salt and pepper. Put the asparagus in a vacuum bag in a single layer, set the butter on top of the asparagus, and vacuum seal the bag. (Or, put the asparagus in a zip-top bag and squeeze all the air out by slowly lowering the bag into the sous vide water bath, then zipping completely closed when all the air is pushed out.)
    2. Sous Vide the asparagus for 15 minutes at 184°F: Set a sous vide bath to 184°F/84°C (it helps to start with some boiling water to get the heat up to 184°F quicker.) Put the bag with the asparagus into the water bath and cook for 15 minutes, up to a max of 45 minutes.
    3. Serve and enjoy: Remove the bag from the sous vide, cut it open, and move the asparagus to a serving platter. Pour some of the liquid in the bag over the asparagus. Serve and enjoy! 

    Equipment

    Anova Nano Sous Vide

    Buy Now →

    Lipavi Sous Vide Tank

    Buy Now →

    This post contains Amazon affiliate links

    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Side dish
    • Method: Sous Vide
    • Cuisine: American

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    Related Posts

    If you're looking for other sous vide veggies, try my Sous Vide Buttered Corn on the Cob or Simple Sous Vide Carrots. Looking for recipes to serve with this asparagus? Try Sous Vide Salmon (with a simple spice rub), Sous Vide Flat Iron Steak, or Grilled Sous Vide Filet Mignon with Parmesan Gremolata.
    If you're looking for something else, here is my index of Sous Vide Recipes.

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    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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