Asparagus turns out tender yet crisp when cooked sous vide style. Enjoy them right out of the bag, or add some lemon, pepper or cheese to them before serving. This is an ideal sous vide dish for brunch or a holiday. There’s a recipe for asparagus served with almonds in my new book - The Home Chef’s Sous Vide Cookbook. See modifications for making sous vide asparagus with thick stalks, and sous viding thin asparagus in the recipe details.
Vacuum-seal washed asparagus with garlic, butter and salt in a flat layer. Sous vide asparagus at 180ºF for 6 minutes (½” thick stalks), or 9 minutes (1” thick stalks).
When done, remove asparagus from the hot water. They are ready to serve right out of the bag. Usually I discard the excess liquid from the bag.
Plate asparagus and serve with toppings as desired. I like a squeeze of lemon, sprinkle of Parmesan, a little garlic finishing salt, and a crack of fresh ground pepper.
Video
Notes
Wine pairing. Try a crisp Pinot Grigio.
Plating tip. Avoid cutting asparagus and keep them long for beautiful plating.
Add a sprinkle of parmesan and fresh cracked pepper make these asparagus something special, or add a little chopped sous vide bacon for extra rich flavor.
Storing tip. Store cooked asparagus in an air-tight container for 5 days.