Perfect Sous Vide Asparagus
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Perfect Sous Vide Asparagus
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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.
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Ingredients
- 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
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Instructions
- 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.
Notes
- Store sous vide asparagus in an airtight container and they can last up to 5 days in the refrigerator.
Nutrition Information
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Calories
88kcal
(4%)
Carbohydrates
8g
(3%)
Net Carbohydrates
5g
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
10mg
(3%)
Sodium
70mg
(3%)
Potassium
285mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
994IU
(20%)
Vitamin C
22mg
(24%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people as a side dish
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 8g | 3% |
| Net Carbohydrates | 5g | |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 70mg | 3% |
| Potassium | 285mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 994IU | 20% |
| Vitamin C | 22mg | 24% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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