This easy and no-fail Sous Vide Asparagus is the perfect spring side dish recipe. Sous vide method brings out the best of asparagus with more concentrated flavor and the tender yet snappy texture. I’ll share with you the basic seasoning as well as some variation ideas: lemon butter, garlic parmesan, or fresh herbs and garlic.
This low-carb and Keto asparagus recipe is so quick to throw together and even the pickiest eater will love it! Great as a side dish for any holiday like Thanksgiving and Christmas.
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The benefit of sous vide cooking asparagus:
- Asparagus can be easily overcooked, but sous vide can avoid overcooking and guarantees success EVERY TIME! It cooks perfect asparagus: sweet, tender and crispy.
- As the veggie is cooked in a sealed bag, they can retain the freshness and nutrition. Sous vide asparagus have a beautiful vivid green color.
- You can cook other vegetables at the same time in the same water bath. Vegetables such as carrots, Brussels sprouts, and broccoli can be cooked at the same temperature.
Sous vide means “under vacuum” in French. It’s a water bath cooking method by sealing food in a bag, then cooking for a long time to a very precise temperature in a water bath.
How to store asparagus?
To retain the maximum freshness, it’s best to place the asparagus in a heavy-bottomed glass or jar with about 2-inch water, making sure all the ends are sitting in the water. Then loosely cover the asparagus with a plastic bag and store in the refrigerator for up to a week.
Prepare asparagus for sous vide cooking:
Wash your asparagus and dry them properly. Trim the ends as they are usually tough and fibrous. You can use the bend-and-snap trick to break off the end if you have time. But I like to slice off the ends of a bunch all at once. It’s much faster and work better.
How to sous vide asparagus
Sous vide asparagus is super easy and foolproof! You’ll only need a few simple ingredients:
- Asparagus
- Olive oil: oil adds extra flavor to your asparagus, but you can leave it out if you prefer to have a healthier side dish.
- Seasonings: salt and pepper. Or other seasonings you like.
First place the prepared asparagus in a large bag and drizzle with olive. Save the seasonings especially salt for after it’s cooked. The sodium can make asparagus lose the bright green color and turn a little grey during cooking.
Arrange them in a single layer. Then vacuum seal the bag.
Sous vide cook asparagus at 180°F (82°C). Pencil-thin asparagus will be done in less than 10 minutes in the water bath. Thicker asparagus will need up to 15 minutes to cook.
Sprinkle with salt and pepper (plus other toppings if you prefer). Serve and enjoy!
How to vacuum seal the bag and prevent it from floating in the water bath?
If you don’t have a vacuum sealer, you can place your asparagus in a zip-top bag. Make sure to arrange them in a single layer, and then vacuum-seal it using “water displacement” method: Just seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water and then seal the rest of the bag.
As vegetables such as asparagus are light, the bag tends to float in the water. You can add sous vide weights or heavy spoons into the bag to prevent it from floating. Alternatively, use heavy kitchen items such as metal tongs to secure the bag in place and keep it fully submerged. Make sure the seams are still above the water so they won’t pop open.
Seasoning ideas for sous vide asparagus
The basic simple seasoning of salt and pepper tastes great for this recipe. You can also try some other seasonings, and here are some ideas:
- Lemon and butter
- Garlic and parmesan
- Fresh herbs and garlic: you can add fresh herbs like parsley, chives, rosemary and thyme.
What does asparagus go well with as a side dish?
Here are some dishes that pair perfectly with asparagus:
- Chicken (chicken breast or chicken thighs)
- Fish such as cod or halibut
- Steak such as sirloin or skirt steak
More Sous Vide Vegetables You’ll Love:
Please let me know how your sous vide asparagus turns out in the comments below! I’m also looking forward to hearing how you serve it.
Perfect Sous Vide Asparagus {Basic Seasoning + 3 Variations}
Ingredients
- 1 pound fresh asparagus about 1 large bunch
- 2 teaspoons olive oil
Basic Seasoning
- salt or to taste
- ground black pepper or to taste
Lemon Butter
- 1 lemon
- 1 tablespoon butter
- salt to taste
Garlic Parmesan
- 2 cloves minced garlic
- 2 tablespoons grated parmesan cheese
Fresh Herbs and Garlic
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped chives
- 2 teaspoons chopped rosemary
- 1 teaspoon chopped thyme
- 2 cloves minced garlic
Instructions
- Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 180ºF/82ºC.
- Slice off the bottom of the asparagus, removing the woody ends. Then wash and dry the vegetable.
- Add them into a zip-lock bag and drizzle with olive oil.
- Arrange them in a single layer. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).
- Seal the bag using the “water displacement” technique: seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can use a vacuum sealer if you have one.)
- Clip a heavy spoon to the edge of the bag to weigh the bag down. Or use a heavy kitchen item to keep the veggie completely submerged in the water. (You can also add sous vide weights into the bag).
- Cook for 10 minutes if your asparagus is pencil-thin. Thicker asparagus will need up to 15 minutes to cook.
- When the timer goes off, take the bag out and remove asparagus from the bag.
For basic seasoning:
- Sprinkle with salt and pepper, or your preferred toppings. Serve warmly and enjoy!
For lemon butter
- Squeeze lemon juice over the cooked asparagus. Add butter and toss to coat. Season with salt to taste.
For garlic parmesan
- Add minced garlic to the zip-lock bag together with olive oil before sous vide cooking.
- After the asparagus is cooked, sprinkle grated parmesan cheese.
For fresh herbs and garlic
- Add herbs and garlic to the zip-lock bag together with olive oil before sous vide cooking.
- Sprinkle salt to taste before serving.
Notes
- Store sous vide asparagus in an airtight container and they can last up to 5 days in the refrigerator.
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