Perfect Sous Vide Asparagus
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.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Appetizer, Side Dish
Cuisine: French
Keyword: Sous Vide Asparagus
Servings: 4 people as a side dish
Author: Izzy
- 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
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 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
- Store sous vide asparagus in an airtight container and they can last up to 5 days in the refrigerator.
Calories: 88kcal | Carbohydrates: 8g | Net Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 285mg | Fiber: 3g | Sugar: 3g | Vitamin A: 994IU | Vitamin C: 22mg | Calcium: 63mg | Iron: 3mg