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
- 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.)
- 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!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side dish
- Method: Sous Vide
- Cuisine: American
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Nutrition
- Serving Size: 4 ounces
- Calories: 74
- Sugar: 2.1 g
- Sodium: 158.1 mg
- Fat: 5.9 g
- Carbohydrates: 4.6 g
- Fiber: 2.5 g
- Protein: 2.6 g
- Cholesterol: 15.3 mg