Asparagus and sous vide cooking are made for each other.
In less than ten minutes, you have crisp, tender and sweet asparagus.
Hands down, asparagus is my favorite spring and early summer veggie.
Alison Conklin
And its not really hard to cook, but very easy toovercookmore on that in a minute!
Roastingandgrillingasparagus certainly have their merits, but theres something special that happens when asparagus is cooked sous vide.
Its almost as if the asparagus becomes the best version of itself.
Alison Conklin
It rises to the occasion, transforming into picture-perfect asparagusvibrantly green and intensely flavorful.
How Does Sous Vide Cooking Work?
How does sous vide work, exactly?
Alison Conklin
Well, an immersion circulator creates a consistent temperature environment that ensures consistent cooking results.
Its a slow, gentle poach that helps food retain its moisture, too.
The asparagus in today’s recipe become tender when cooked sous vide, but are also intensely flavorful.
Alison Conklin
The inherent sweetness in this vegetable comes right out.
New to sous vide cooking?
Why Cook Asparagus Sous Vide?
Alison Conklin
Asparagus is easy to cook, but its also easy to overcook.
Theres a very fine line between snappy and soggy!
The real advantage of sous vide with vegetables like this is that it guarantees consistent results.
Alison Conklin
The asparagus will be firmer and more intensely asparagus-y tasting than with other cooking methods.
Locally grown asparagus is just going to taste better.
Except, of course, you’ve got the option to eat this snapshot.
Alison Conklin
How to Select Asparagus
If you have freshly picked asparagus in your garden, hooray!
Youll be assured a tender and flavorful sous vide experience with asparagus this fresh.
If the tops are still closed tight and the bottoms look moist, the asparagus is fresh.
Alison Conklin
you could still eat it, of courseit just wont taste quite as good.
How Long to Cook Asparagus Sous Vide?
Longer cook times are required for more dense vegetables, such as potatoes, and large cuts of meat.
When it’s done, the asparagus ought to be vivid green and tender.
More Sous Vide Recipes to Try!
Set your immersion circulator to 180F and let the water come up to temperature.
Add the asparagus to a zip-top, gallon-sized plastic freezer bag.
Toss together in the bag to distribute the ingredients.
Add a few heavy soup spoons to the bag to help weigh it down.
This will help keep the asparagus submerged, which will ensure that it cooks evenly.
Seal the bag as tightly as possible by using water-displacement method to help press out all the air.
Once the air is out of the bag, seal it just above the water line.
(Read more here.)
Once the water has come up to temperature, submerge the bag of asparagus in the pot of water.
Check the asparagus after 6 to 7 minutes if its pencil thin.
Check average or thick asparagus after 8 to 10 minutes.
Remove from the water, turn off the circulator and serve immediately.
Leftover asparagus will keep refrigerated for about 5 days.
