12 Minute Sous Vide Asparagus Recipes

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SOUS VIDE ASPARAGUS



Sous Vide Asparagus image

How to cook perfect asparagus sous vide. Bright green, perfectly cooked spears. With three options for flavoring - garlic, parmesan or lemon.

Provided by Platings and Pairings

Categories     Vegetable

Time 15m

Number Of Ingredients 7

1 bunch asparagus (about 1 pound)
2 Tablespoons butter
Salt and pepper (to taste)
1/4 cup grated parmesan cheese
1 lemon (zested and juiced)
Salt and pepper (to taste)
2 cloves garlic (minced or grated)

Steps:

  • Set sous vide to 180-degrees.
  • Trim the woody ends of the asparagus.
  • Add the asparagus, butter and a couple heavy butter knives or spoons to a FoodSaver bag and seal using a vacuum sealer. Alternatively, you can use a ziploc bag and the water displacement method. (The butter knives help to keep the bag weighed down in the water).
  • Cook for 8-12 minutes based on the cooking chart below.
  • Remove from water bath, season with salt and pepper, and serve.

Nutrition Facts : Calories 88 kcal, Carbohydrate 3 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 146 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SOUS VIDE STYLE WHITE ASPARAGUS



Sous Vide Style White Asparagus image

Sous Vide is a style of cooking whereby the food is vacuum sealed in plastic bags and cooked in water that is not quite boiling. It is a way to balance and season food and enhance the flavor as well. Most people do not have a vacuum sealer, but the same effect can be gotten with a simple sealable plastic bag. Just be sure to press out as much air as you can. This recipe is from Thomas Keller, LA Times.

Provided by threeovens

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

8 jumbo spears white asparagus
sugar
kosher salt
1/4 cup cold milk

Steps:

  • Trim asparagus by cutting off the tough bottom ends and peeling so that all the spears are about the same size; place them in a single layer in the plastic bag with the tips pointing up.
  • Add a pinch of sugar and a pinch of salt, then the milk; vacuum pack.
  • Place bag in a large pot of water heated to 185 degrees F (will not be boiling, water boils at 212 degrees F); cook for 30 minutes.
  • Remove bag and submerge in an ice water bath to stop the cooking and to chill the asparagus.
  • Rinse the asparagus well with cold water; cut each spear, on the diagonal, into 3 pieces.

Nutrition Facts : Calories 16.2, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.1, Sodium 8.1, Carbohydrate 1.9, Fiber 0.7, Sugar 0.6, Protein 1.2

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