When cooked sous vide, asparagus becomes tender but crisp. It only takes 30 minutes to complete. They’re then ready to eat.
Enjoy sous vide asparagus right out of the bag with 3 Seasonings: lemon, pepper, or cheese before serving.
This is an excellent sous vide side dish for brunch or a holiday meal such as Thanksgiving or Christmas. Let’s get started!
WHAT IS SOUS VIDE ASPARAGUS LIKE?
When it comes to sous vide recipes, most people want to know if the food, such as these asparagus, tastes better when cooked sous vide versus traditional methods.
Personally, I believe that asparagus cooked in this manner is always a winner. Asparagus is notoriously difficult to cook because it is so easy to overcook.
In my humble [asparagus-connoisseur] opinion, asparagus is ruined when it becomes stringy and chewy.
THE BENEFIT OF SOUS VIDE COOKING ASPARAGUS:
- Asparagus is easily overcooked, but sous vide prevents overcooking and ensures success EVERY TIME! It cooks asparagus to perfection: sweet, tender, and crispy.
- Because the vegetables are cooked in a sealed bag, they retain their freshness and nutrition. The color of sous vide asparagus is a vibrant green.
- Other vegetables can be cooked in the same water bath at the same time. Carrots, Brussels sprouts, and broccoli can all be cooked at the same temperature.
- In French, sous vide means “under vacuum.” It’s a water bath cooking method that involves sealing food in a bag and then cooking it for an extended period of time at a precise temperature in a water bath.
In French, sous vide means “under vacuum.” It’s a water bath cooking method that involves sealing food in a bag and then cooking it for an extended period of time at a precise temperature in a water bath.
HOW TO SOUS VIDE ASPARAGUS
Sous vide asparagus is extremely simple and foolproof! There are only a few simple ingredients required:
- Olive oil: The oil adds flavor to the asparagus, but you can leave it out for a healthier side dish.
- Seasonings include salt and pepper. Or any other seasonings you prefer.
- To begin, place the asparagus in a large bag and drizzle with olive oil. Save the seasonings, especially the salt, for after the meat has been cooked. Asparagus can lose its bright green color and turn a little grey when cooked due to the sodium.
Make a single layer of them. The bag should then be vacuum sealed.
Cook the asparagus sous vide at 180°F (82°C). In the water bath, pencil-thin asparagus will cook in less than 10 minutes.
Cooking time will vary depending on the thickness of the asparagus. Season with salt and pepper to taste (plus other toppings if you prefer). Serve and have fun!
HOW DOES SOUS VIDE COOKING WORK?
So, how exactly does sous vide work? Anç immersion circulator, on the other hand, creates a consistent temperature environment that ensures consistent cooking results.
It’s a slow, gentle poach that also helps food retain moisture.
When cooked sous vide, the asparagus in today’s recipe becomes tender while also becoming intensely flavorful. This vegetable’s natural sweetness shines through.
WHAT IS SOUS VIDE
Sous vide cooking involves heating a water bath to a specific temperature and then holding the water at that temperature.
The food is then immersed in water, where it cooks to the exact temperature specified – no more, no less.
A sous vide’s precise temperature control ensures consistent cooking every time. This is especially useful for delicate vegetables like asparagus.
The asparagus is unquestionably the star of this recipe. Because asparagus loses flavor after harvest, the fresher it is, the better.
Look for asparagus stalks that are deep green in color and stand straight up. It’s a bad sign if the stalks are dull and wilted.
Also, the stalk tips should not have begun to sprout or flower. The tips should be closed tightly and not be soft.
The width of the asparagus stalks isn’t critical, but the recipe will work best if they’re all the same width. Because thicker stalks require more cooking time, a mixture of thick and thin stalks will be more difficult to cook evenly.
The whole point of cooking asparagus sous vide is to let the asparagus’s natural sweet flavor shine through. So adding a bunch of other flavorings doesn’t make sense.
I like to add the following before sous vide cooking:
- You can make this without the oil if you prefer, but I like to use a little.
- Garlic powder – a minced garlic clove would also suffice.
Following cooking, I season the asparagus with:
- Salt and pepper – Adding salt to the asparagus before cooking can cause it to lose its bright green color.
- lemon – Drizzle a little lemon juice over the asparagus to enhance the flavor.
WHAT TO SERVE WITH SOUS VIDE ASPARAGUS
Sous vide asparagus complements almost any protein, but especially seafood: salmon, white fish, or garlic sous vide shrimp kebabs are a few of our favorites. They go well with sautéed mushrooms and baked potatoes as well.
Make a batch of sous vide little potatoes like the ones featured in The Home Chef’s Sous Vide Cookbook if you just want to sous vide everything.
Make gourmet sous vide prosciutto wrapped asparagus if you want to get a little fancier. It’s a family favorite, along with these sous vide Brussels sprouts.
HOW TO STORE SOUS VIDE ASPARAGUS IN THE REFRIGERATOR
This is a great recipe to make in bulk. Cooked asparagus can be stored in an airtight container for up to 5 days. If it has lost its characteristic bright green color, don’t eat it.
Frequently Asked Questions
Almost all sous vide vegetables are cooked at 183°F (83.9°C) or higher, and all entries below, unless otherwise stated, assume that temperature. Hotter temperatures will cook the vegetables faster, but they will have the same texture in the end.
Sous vide cooking is an excellent way for vegetarians and vegans to ensure that their plant-based meals are as delicious and nutritious as possible, with perfect tender-crisp textures and all of your favorite vegetables’ naturally vivid colors and flavors.
The method for cooking crispy asparagus from frozen. To enjoy asparagus that is crisper, sous vide it first and then quickly broil it.
As a result, as you discovered, your frozen, defrosted asparagus will not be suitable for snacking. However, the good news is that it will be perfectly fine for use in certain types of dishes. Use it in dishes where you don’t need or expect the vegetable to be crisp and firm, such as soups, stews, casseroles, and baked dips.
Sous Vide Asparagus Recipe with 3 Flavor Ideas
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 mintue
How to Perfectly Cook Asparagus Sous Vide. Bright green spears that are perfectly cooked. With three flavoring options: garlic, parmesan, or lemon.
- 1 asparagus bunch (about 1 pound)
- 2 tbsp. melted butter
- 1/4 cup parmesan cheese, grate
- 1 tangerine (zested and juiced)
- seasoned with salt and pepper (to taste)
- 2 garlic cloves (minced or grated)
- Preheat the sous vide to 180°F.
- Trim the asparagus’s woody ends.
- Place the asparagus, butter, and a couple of heavy butter knives or spoons in a FoodSaver bag and vacuum seal. You can also use a ziploc bag and the water displacement method. (The butter knives help to weigh down the bag in the water.)
- Cook for 8 to 12 minutes, according to the cooking chart below.
- Remove from the water bath and season with salt and pepper before serving.
- After cooking, sprinkle with parmesan cheese and season with salt and pepper.
- Season with salt and pepper and top with lemon zest and juice.
Before sealing, mix garlic and butter into the bag of asparagus.
Time to Cook:
- 8 Minutes for Pencil Thin Asparagus
- 10 minutes for medium asparagus
- 12 minutes for thick asparagus
- Category: Chicken
- Method: Sous Vide
- Cuisine: French
- Serving Size: 4 people
- Calories: 88kcal
- Sodium: 146mg
- Fat: 8g
- Carbohydrates: 3g
- Protein: 3g
- Cholesterol: 21mg
Keywords: Sous vide, egg oild