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Sous Vide Perfect Asparagus Recipe

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This recipe for Sous Vide Perfect Asparagus is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds asparagus, trimmed

1 tomato, cored, seeded, and chopped fine (about ½ cup)

1 shallot, minced

1 ½ tablespoons lemon juice

1 tablespoon chopped fresh basil

3 tablespoons extra-virgin olive oil

Salt and pepper
Directions:
Directions:
This recipe works best with thick asparagus spears that are between ½ and ¾ inch in diameter. Do not use pencil-thin asparagus; it overcooks too easily. Be sure to double bag the asparagus to protect against seam failure. Asparagus have a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the asparagus are fully immersed during cooking. For more about sous vide cooking, refer to our sous vide guide.
1
INSTRUCTIONS
Using sous vide circulator, bring water to 180°F/82°C in 7-quart container.
2

Arrange asparagus in single layer in 1-gallon zipper-lock freezer bag and seal bag, pressing out as much air as possible. Place bag in second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath, weight bag until asparagus is fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for 20 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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