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!
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