Sous Vide Asparagus Recipes

BUTTER-BRAISED ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
• Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
• Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

SOUS VIDE ASPARAGUS

Steps:

• Set sous vide to 180-degrees.
• Trim the woody ends of the asparagus.
• Add the asparagus, butter and a couple heavy butter knives or spoons to a FoodSaver bag and seal using a vacuum sealer. Alternatively, you can use a ziploc bag and the water displacement method. (The butter knives help to keep the bag weighed down in the water).
• Cook for 8-12 minutes based on the cooking chart below.
• Remove from water bath, season with salt and pepper, and serve.

12 MINUTE SOUS VIDE ASPARAGUS

Steps:

• Preheat water bath (I like Everie containers) using immersion circulator to 180 degrees F.
• Add asparagus, salt, pepper, and garlic powder to a vacuum seal bag. Shake it to disperse seasoning. Add butter to the bag and spread evenly. Vacuum seal, doing your best to keep the asparagus in a single layer.
• Add the vacuum sealed asparagus to a water bath preheated to 180 degrees F and cook for 12 minutes.
• Once done, open the bag and shake around to evenly coat stalks in seasoning and butter. Squeeze lemon over the asparagus and toss again.
• Serve.

SOUS VIDE ASPARAGUS (BUTTER POACHED)

Steps:

• Heat a sous vide water bath to 182F degrees.
• Trim the woody ends off the bottom of the asparagus (depends on the thickness of the asparagus but about 1 - 1 ½ inches).
• Place the asparagus in a vacuum sealable or ziplock bag, add the salt and place 1 tablespoon of butter in each corner of the bag.
• Use a vacuum sealer to seal the bag, or use the water displacement method (see above).
• Cook 9 minutes for thin, 11 minutes for medium and 13 minutes for thick asparagus.
• Remove the asparagus from the bag, mix with the Parmesan cheese and serve on a platter drizzled with the butter from the bag and a squeeze of lemon juice (optional).

SUGARED ASPARAGUS

Steps:

• In a skillet over medium-high heat, melt butter and brown sugar until sugar is dissolved.
• Add asparagus; saute for 2 minutes.
• Stir in chicken broth; bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender.
• Remove asparagus to a serving dish and keep warm.
• Cook sauce, uncovered, until reduced by half.
• Pour sauce over warmed asparagus and serve immediately.

SOUS VIDE ASPARAGUS

Steps:

• Set a sous vide cooker inside a large pot and pour water to the fill line to make the water bath. Preheat sous vide to 185 degrees F (85 degrees C).
• Wrap rosemary and garlic loosely in cellophane to keep it separate from the asparagus. Place in a resealable bag with asparagus and butter. Remove air from bag and seal. Set sous vide timer for 15 minutes.
• Remove cooked asparagus from the bag, place on a plate, and discard the rosemary and garlic.

SOUS VIDE STYLE WHITE ASPARAGUS

Steps:

• Trim asparagus by cutting off the tough bottom ends and peeling so that all the spears are about the same size; place them in a single layer in the plastic bag with the tips pointing up.
• Add a pinch of sugar and a pinch of salt, then the milk; vacuum pack.
• Place bag in a large pot of water heated to 185 degrees F (will not be boiling, water boils at 212 degrees F); cook for 30 minutes.
• Remove bag and submerge in an ice water bath to stop the cooking and to chill the asparagus.
• Rinse the asparagus well with cold water; cut each spear, on the diagonal, into 3 pieces.

SOUS VIDE ASPARAGUS

Steps:

• Set a sous vide cooker inside a large pot and pour water to the fill line to make the water bath. Preheat sous vide to 185 degrees F (85 degrees C).
• Wrap rosemary and garlic loosely in cellophane to keep it separate from the asparagus. Place in a resealable bag with asparagus and butter. Remove air from bag and seal. Set sous vide timer for 15 minutes.
• Remove cooked asparagus from the bag, place on a plate, and discard the rosemary and garlic.