Home » Sous Vide Recipes

Sous Vide Asparagus: A Bright Taste of Spring

Disclaimer: There may be affiliate links, which means I may receive a commission if you sign up for a free trial or purchase through the links, but there is no extra cost to you.

I love asparagus. To me, it’s the dish that best represents what spring would taste like if that were a thing. To keep your asparagus full of bright flavor and just crisp, you need to try sous vide asparagus. Overcooked vegetables are pretty much the worst. Undercooked vegetables aren’t much better.

Sous vide isn’t just for protein. Asparagus is one of those vegetables that has a narrow window between underdone and overdone, which makes it perfect for sous vide.

Cooking vegetables sous vide does come with a couple challenges. I’ll pass on what I’ve learned from my years of cooking sous vide asparagus.

Bright green cooked asparagus with a bit of char on a plate.

Simple Preparation

This is a simple asparagus preparation that plays up the natural taste notes of asparagus for that fresh spring flavor. We’re going for tender and bright yet crisp. I like to finish my asparagus with a bit of char.


  • Asparagus
  • Butter
  • Salt
  • Pepper
  • Lemon (optional)

See recipe card for full ingredient list and quantities.

Ingredients - asparagus, butter, salt & pepper. The latter 3 in separate bowls.


In place of butter, olive oil can be used.

Lemon is optional.

Special Equipment Needed

Step-by-Step Directions

  1. Set your sous vide machine to 185°F.
  2. Bag the asparagus. Aim for a single layer with butter, salt and pepper. Spread the added ingredients around the best you can.
  3. Use the water displacement method to void the bag of air and drop it in to cook.
  4. After 12 minutes, remove the bag from the bath and shake it to toss the ingredients. Remove asparagus from the bag and finish with salt and a squeeze of lemon, or…
  5. Put some char on it from a grill or searing torch and then finish with a squeeze of lemon and salt.
Searing the asparagus with a Searzall torch attachment.
Searing the asparagus with a Searzall torch attachment.

Expert Tips

  • Weight the bag down. In addition to being light, vegetables emit gas while being cooked, which makes the bag float.
  • Make sure to use high quality bags as seals are more prone to fail at higher temperatures, which we’re using.
  • Use a lid of some sort on your sous vide container. It will dramatically cut down the time to get to temp.
  • You can cook other vegetables, such as sublime carrots, broccolini, and sous vide corn at the same time.

If you plan on cooking vegetables sous vide often, this container is a real help. It removes the major obstacle of keeping bags fully submerged in scalding hot water:

Sous Vide Container with Lid and Adjustable Rack
  • Universal Design: Compatible with almost all sous vide cookers (note, it does not accommodate the first generation of Anova Precision Cookers).
  • Unique Feature: The adjustable overhanging rack is especially adept at keeping sous vide vegetables cooked evenly without using more water than you need.
  • The lid helps you reach temperature quickly.
  • The external handles help move the container around, which is especially helpful when cooking vegetables, which require higher temperature.
We earn a commission if you make a purchase, at no additional cost to you.
Bright green cooked asparagus with a bit of char on a plate.

Sous Vide Asparagus

A simple recipe to accentuate the natural bright and crisp spring flavors of asparagus.
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Course Side Dish
Servings 4
Calories 65 kcal


  • 1 Sous Vide Cooker
  • 1 Sous Vide Container


  • 1 bunch asparagus woody ends trimmed
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 lemon optional


  • Set your sous vide machine to 185°F.
    Breville Joule in water.
  • Bag the asparagus with butter salt and pepper and spread the added ingredients as evenly as you reasonably can in a high quality bag (e.g. Ziploc freezer grade, vacuum sealed). Void the bag of air, trying to keep the asparagus in a single layer. Place the bag in the water when it reaches 185°F.
    Asparagus in a Ziploc bag with butter being added via red spatula.
  • After 12 minutes, remove the bag from the water bath and spread the melted butter seasoning within the bag all over the asparagus. Remove asparagus from the bag and either serve directly with a squeeze of lemon and salt to taste, or…
    Asparagus on plate being salted.
  • Put some char on it from a grill or searing torch and then finish with a squeeze of lemon and salt.
    Asparagus in a pan being charred with a Searzall.


Timing adjustments:
  • Thinner than usual asparagus: 10 minutes
  • Normal sized asparagus (medium): 12 minutes
  • Large/thick asparagus: 14 minutes
Use a high quality bag (e.g. Ziploc freezer bag, vacuum sealed bag, Stasher style bag)
Your bag will need to be weighed down to prevent it from floating. Place a plate over it, use sous magnets or insert a butter knife or two into your bag.
Olive oil can be used in place of butter.
Lemon is optional.
Keyword asparagus, quick and easy, side dish, sous vide vegetable


  • Rishi

    Rishi is an avid home chef and the owner-operator of Top Sous Vide. He's been cooking sous vide for over 7 years and loves experimenting with new foods. Whether it's a simple family dinner for his wife and 3 kids or an elaborate meal for a group of friends, his food is always a crowd pleaser!

    View all posts

Leave a Comment

Recipe Rating