• 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.