Sous Vide Asparagus Recipe | Sur La Table (2024)

• 1 pound asparagus
• 1 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 4 (gallon) Ziploc bags

The color and flavor of cooking vegetables using sous-vide technology is unparalleled to standard cooking methods. Sous vide cooking allows us to cook at a temperature a bit below the boiling point of water, so there is less risk of under/overcooking your vegetables. Furthermore, sealing the vegetables before cooking in a water bath helps retain the natural plant sugars which would otherwise be diluted into a large volume of cooking water. That means brighter color and fuller flavor every time.

When we tested cooking asparagus in the Sansaire circulator, we discovered that the vegetables contained more liquid and fibrous properties than proteins and therefore floated. Additionally, when we compared cooking the asparagus lying flat in a bag with asparagus bunched at the bottom of the bag, the asparagus which was cooked lying flat yield better color and flavor.

Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual for proper food-handling and safety procedures.

Choose a container large enough to hold your food, with plenty of room for the water to circulate. Attach the Sansaire to the side of the container using the clamp and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.

Plug in and turn on your immersion circulator to 132 degrees. Wait until the target water temperature has been achieved before starting to cook.

Using a vegetable peeler, peel the asparagus from the tip towards the base.

Line up the asparagus on a cutting board, with the bottom of the Ziploc bag as your guide to how long your asparagus should be cut. Using a sharp knife, carefully cut the asparagus so that the lengths are about the same size as the bag to enable the asparagus to snuggly fit into the bag.

Season the vegetables lightly with oil, salt and pepper. Place the asparagus into the Ziploc bag, so that the bottom of the asparagus is flat within the bag. With the top of the Ziploc bag open, carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the vegetables. Using the side of the water container, carefully seal the bag and leave the asparagus to circulate in the water until the vegetables are tender, about 40 minutes.

To serve: Using tongs, carefully remove the asparagus from the Ziploc bag into a warmed platter and serve immediately.

• 1 pound asparagus
• 1 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 4 (gallon) Ziploc bags

The color and flavor of cooking vegetables using sous-vide technology is unparalleled to standard cooking methods. Sous vide cooking allows us to cook at a temperature a bit below the boiling point of water, so there is less risk of under/overcooking your vegetables. Furthermore, sealing the vegetables before cooking in a water bath helps retain the natural plant sugars which would otherwise be diluted into a large volume of cooking water. That means brighter color and fuller flavor every time.

When we tested cooking asparagus in the Sansaire circulator, we discovered that the vegetables contained more liquid and fibrous properties than proteins and therefore floated. Additionally, when we compared cooking the asparagus lying flat in a bag with asparagus bunched at the bottom of the bag, the asparagus which was cooked lying flat yield better color and flavor.

Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual for proper food-handling and safety procedures.

Choose a container large enough to hold your food, with plenty of room for the water to circulate. Attach the Sansaire to the side of the container using the clamp and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.

Plug in and turn on your immersion circulator to 132 degrees. Wait until the target water temperature has been achieved before starting to cook.

Using a vegetable peeler, peel the asparagus from the tip towards the base.

Line up the asparagus on a cutting board, with the bottom of the Ziploc bag as your guide to how long your asparagus should be cut. Using a sharp knife, carefully cut the asparagus so that the lengths are about the same size as the bag to enable the asparagus to snuggly fit into the bag.

Season the vegetables lightly with oil, salt and pepper. Place the asparagus into the Ziploc bag, so that the bottom of the asparagus is flat within the bag. With the top of the Ziploc bag open, carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the vegetables. Using the side of the water container, carefully seal the bag and leave the asparagus to circulate in the water until the vegetables are tender, about 40 minutes.

To serve: Using tongs, carefully remove the asparagus from the Ziploc bag into a warmed platter and serve immediately.