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+ servings
cooked asparagus with hollandaise sauce
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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 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Sides, Sous Vide
Cuisine: American
Keyword: asparagus sous vide, poached asparagus
Servings: 4
Calories: 54kcal

Equipment

Ingredients

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

Calories: 54kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 584mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg