I had never even considered cooking asparagus sous vide. After all it doesn’t need to be cooked for a long time, it’s easy enough to steam and I didn’t really see the need to infuse it with other flavors. That all changed the other day when I was doing a large batch of veggies, it was time to cook dinner and I realized it would be easier to just vacuum pack my stalks and toss them in the pot. I simply can not believe the difference in flavor. They are more intense and more mild at the same time. They actually taste fresher for lack of a better term. I will not be hauling out the water bath every time I want to make some nice asperagus but if I’m already cooking sous vide I will certainly toss in some of these wonderful stalks and enjoy.
Step One – heat up sous vide water bath to 185
Step Two – Add asparagus, a drizzle of olive oil and a sprinkle of salt to a bag and vacuum seal.
Step Three – Put in the water for 15 minutes
Step Four – Plunge the bag into ice water for a few minutes. Open bag and enjoy. I grated some lemon zest over mine before serving.