Best 8 Sous Vide Asparagus Recipes
Sous vide cooking, meaning "under vacuum" in French, is a method of cooking food in a temperature-controlled water bath. This technique produces evenly cooked and tender vegetables, and asparagus is no exception. The key to successful sous vide asparagus is to blanch it briefly before cooking to preserve its color and vibrant flavor. Additionally, using a flavorful marinade or seasoning can enhance the asparagus' taste. Whether you prefer a simple and elegant dish or something more complex, there's a sous vide asparagus recipe out there to suit your needs. From classic butter and lemon to more adventurous options like garlic and ginger, the possibilities are endless. So, grab your asparagus and let's dive into the world of sous vide cooking!
Here are our top 8 tried and tested recipes!
BUTTER-BRAISED ASPARAGUS
For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
- Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
- Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram
SOUS VIDE ASPARAGUS
How to cook perfect asparagus sous vide. Bright green, perfectly cooked spears. With three options for flavoring - garlic, parmesan or lemon.
Provided by Platings and Pairings
Categories Vegetable
Time 15m
Number Of Ingredients 7
Steps:
- Set sous vide to 180-degrees.
- Trim the woody ends of the asparagus.
- Add the asparagus, butter and a couple heavy butter knives or spoons to a FoodSaver bag and seal using a vacuum sealer. Alternatively, you can use a ziploc bag and the water displacement method. (The butter knives help to keep the bag weighed down in the water).
- Cook for 8-12 minutes based on the cooking chart below.
- Remove from water bath, season with salt and pepper, and serve.
Nutrition Facts : Calories 88 kcal, Carbohydrate 3 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 146 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
12 MINUTE SOUS VIDE ASPARAGUS
Did you know you can cook asparagus perfectly with sous vide? There's nothing soggy about these bright green, just crisp spears. With a little lemon and butter, this sous vide asparagus makes a delicious side dish!
Provided by Chelsea Cole
Categories Sides
Number Of Ingredients 6
Steps:
- Preheat water bath (I like Everie containers) using immersion circulator to 180 degrees F.
- Add asparagus, salt, pepper, and garlic powder to a vacuum seal bag. Shake it to disperse seasoning. Add butter to the bag and spread evenly. Vacuum seal, doing your best to keep the asparagus in a single layer.
- Add the vacuum sealed asparagus to a water bath preheated to 180 degrees F and cook for 12 minutes.
- Once done, open the bag and shake around to evenly coat stalks in seasoning and butter. Squeeze lemon over the asparagus and toss again.
- Serve.
Nutrition Facts : Calories 78 kcal, Sugar 2 g, Sodium 343 mg, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 6 g, Fiber 3 g, Protein 3 g, Cholesterol 15 mg, ServingSize 1 serving
SOUS VIDE ASPARAGUS (BUTTER POACHED)
Sous Vide Asparagus takes less than 20 minutes and the result is the most amazing, tender and crisp butter poached asparagus!
Provided by Danielle Wolter
Categories Side Dish
Time 18m
Number Of Ingredients 4
Steps:
- Heat a sous vide water bath to 182F degrees.
- Trim the woody ends off the bottom of the asparagus (depends on the thickness of the asparagus but about 1 - 1 ½ inches).
- Place the asparagus in a vacuum sealable or ziplock bag, add the salt and place 1 tablespoon of butter in each corner of the bag.
- Use a vacuum sealer to seal the bag, or use the water displacement method (see above).
- Cook 9 minutes for thin, 11 minutes for medium and 13 minutes for thick asparagus.
- Remove the asparagus from the bag, mix with the Parmesan cheese and serve on a platter drizzled with the butter from the bag and a squeeze of lemon juice (optional).
Nutrition Facts : ServingSize 4 ounces, Calories 172 kcal, Carbohydrate 5 g, Protein 7 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 39 mg, Sodium 884 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 5 g
SUGARED ASPARAGUS
Make and share this Sugared Asparagus recipe from Food.com.
Provided by Debster
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a skillet over medium-high heat, melt butter and brown sugar until sugar is dissolved.
- Add asparagus; saute for 2 minutes.
- Stir in chicken broth; bring to a boil.
- Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender.
- Remove asparagus to a serving dish and keep warm.
- Cook sauce, uncovered, until reduced by half.
- Pour sauce over warmed asparagus and serve immediately.
SOUS VIDE ASPARAGUS
Fast, simple, and delicious sous vide asparagus with a hint of rosemary and garlic.
Provided by Michael Rosencrants
Categories Asparagus Side Dishes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Set a sous vide cooker inside a large pot and pour water to the fill line to make the water bath. Preheat sous vide to 185 degrees F (85 degrees C).
- Wrap rosemary and garlic loosely in cellophane to keep it separate from the asparagus. Place in a resealable bag with asparagus and butter. Remove air from bag and seal. Set sous vide timer for 15 minutes.
- Remove cooked asparagus from the bag, place on a plate, and discard the rosemary and garlic.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 4.7 g, Cholesterol 8.1 mg, Fat 3.2 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 24.1 mg, Sugar 2.1 g
SOUS VIDE STYLE WHITE ASPARAGUS
Sous Vide is a style of cooking whereby the food is vacuum sealed in plastic bags and cooked in water that is not quite boiling. It is a way to balance and season food and enhance the flavor as well. Most people do not have a vacuum sealer, but the same effect can be gotten with a simple sealable plastic bag. Just be sure to press out as much air as you can. This recipe is from Thomas Keller, LA Times.
Provided by threeovens
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim asparagus by cutting off the tough bottom ends and peeling so that all the spears are about the same size; place them in a single layer in the plastic bag with the tips pointing up.
- Add a pinch of sugar and a pinch of salt, then the milk; vacuum pack.
- Place bag in a large pot of water heated to 185 degrees F (will not be boiling, water boils at 212 degrees F); cook for 30 minutes.
- Remove bag and submerge in an ice water bath to stop the cooking and to chill the asparagus.
- Rinse the asparagus well with cold water; cut each spear, on the diagonal, into 3 pieces.
Nutrition Facts : Calories 16.2, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.1, Sodium 8.1, Carbohydrate 1.9, Fiber 0.7, Sugar 0.6, Protein 1.2
SOUS VIDE ASPARAGUS
Fast, simple, and delicious sous vide asparagus with a hint of rosemary and garlic.
Provided by Michael Rosencrants
Categories Asparagus Side Dishes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Set a sous vide cooker inside a large pot and pour water to the fill line to make the water bath. Preheat sous vide to 185 degrees F (85 degrees C).
- Wrap rosemary and garlic loosely in cellophane to keep it separate from the asparagus. Place in a resealable bag with asparagus and butter. Remove air from bag and seal. Set sous vide timer for 15 minutes.
- Remove cooked asparagus from the bag, place on a plate, and discard the rosemary and garlic.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 4.7 g, Cholesterol 8.1 mg, Fat 3.2 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 24.1 mg, Sugar 2.1 g
Tips for Cooking Asparagus Sous Vide
- Choose fresh, tender asparagus spears.
- Trim the woody ends of the asparagus.
- Rinse the asparagus spears thoroughly.
- Pat the asparagus spears dry.
- Season the asparagus spears with salt, pepper, and any other desired seasonings.
- Place the asparagus spears in a single layer in a vacuum-sealed bag.
- Cook the asparagus sous vide at 185°F (85°C) for 10-15 minutes, or until tender-crisp.
- Remove the asparagus spears from the vacuum-sealed bag and pat dry.
- Serve the asparagus spears immediately or chill them for later use.
Conclusion
Cooking asparagus sous vide is a great way to achieve perfectly tender-crisp asparagus every time. This method is also very versatile, as you can season the asparagus with any desired flavors. Whether you prefer a simple salt and pepper seasoning or something more complex, sous vide asparagus is sure to please. So next time you're looking for a delicious and healthy side dish, give sous vide asparagus a try. You won't be disappointed!
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