Sous Vide Asparagus -

5 from 1 vote

Sous Vide Asparagus

Fresh asparagus cooks perfectly every time with the sous-vide technique. They come out of the temped water bath bright green and crisp-tender, so they still have some snap! Season the spears however you like, and serve on weeknights, special occasions, and the holidays!

Prep Time10

Cook Time12

Total Time22

Course: Sides, Sous Vide

Cuisine: American

Keyword: asparagus sous vide, poached asparagus

Servings:

Calories: 54kcal

Author: Valerie Skinner

Equipment

colander
medium mixing bowl
pot
Immersion Circulator
Vacuum Sealer & Bags
sous vide weight or heavy kitchen tool

Ingredients

1 pound asparagus trimmed
1 tablespoon avocado oil
1 teaspoon salt
¼ teaspoon pepper

Instructions

Fill a large pot with water, and attach the immersion circulator. Set the temperature to 135F.
While the water bath heats, wash and trim the asparagus. Dry well and toss with oil, salt, and pepper until the spears are evenly coated.
Seal in a flat single layer in a vacuum sealer bag, or use the water displacement method.
Once it reaches temperature, submerge the asparagus into the water bath and cook for 8-12 minutes depending on the size of the asparagus (see the chart below). Use a sous-vide weight or heavy kitchen tool to keep the bag from floating to the top.
Once the time is up, remove the bag with tongs and carefully cut it open. Season and serve hot.

Notes

Thin asparagus spears: 135F for 8 minutes
Medium asparagus spears: 135F for 10 minutes
Large asparagus spears: 135f for 12 minutes

Nutrition