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

Sous Vide Asparagus

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

Equipment

  • 1 Sous Vide Cooker
  • 1 Sous Vide Container

Ingredients
  

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

Instructions
 

  • 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.

Notes

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