Sous Vide Asparagus
Posted: 04/10/25
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For simply-seasoned asparagus that is oh-so-tender, you have to try this sous vide asparagus recipe. Quite possibly the easiest way to cook this springtime veggie, it takes practically no time at all and even less effort. Ready to eat in 15 minutes or less!
What We Love About This Recipe
- I love the sous vide because it’s so effortless and honestly, the results are perfect every single time. Just drop your food into the temperature-controlled water bath and let it work its magic! I typically use it for proteins like chicken breast, prime rib, or brisket, but the sous vide is also wonderful for sides like asparagus and potatoes.
- You can season sous vide asparagus however you like! I went with salt, pepper, and butter to keep everything nice and simple. You might throw in some mashed garlic cloves, dried rosemary, or a little lemon-garlic seasoning. Instead of garnishing with lemon zest, try a dusting of fresh grated parmesan. Asparagus is super versatile, so you can really play around with it.
Cheryl’s Tips
- It’s crucial that the asparagus is fully submerged in the water bath the entire time it’s cooking. Any parts of food that aren’t underwater won’t cook properly, so if the bag floats at all, weigh it down with silverware or whatever you have on hand that’ll hold up to the high heat.
- The cook time will vary based on how thick your asparagus spears are. If you’ve got a bunch of spears that vary pretty dramatically in thickness, I recommend separating them out into separate bags. That way, you can take out all the super-skinny spears after 8 minutes while the thicker spears cook another 4 minutes.
More Incredible Asparagus Recipes
- Smoked Asparagus
- Bacon Wrapped Asparagus with Garlic Aioli
- Potato Asparagus Soup
- Instant Pot Asparagus
- Cheesy Roasted Asparagus
- Truffle Honey Chicken with Asparagus
- Asparagus Salad
- Air Fryer Asparagus
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Sous Vide Asparagus
The sous vide takes all the effort out of cooking asparagus thanks to the hands-off, temp-controlled water bath.
servings
Ingredients
For the Asparagus
- 1 bunch fresh asparagus trimmed, approximately 1 pound
- ½ teaspoon salt more or less to taste
- ¼ teaspoon freshly cracked black pepper more or less to taste
- 3 tablespoons unsalted butter cut into multiple pieces
Serving Suggestions (All Optional)
- 1 tablespoon fresh lemon zest zest from approximately 1 medium lemon
- lemon wedges
Equipment
- Large pot or other large, heat-resistant container
- sous vide immersion circulator
- large food-safe vacuum sealing bag or large sealable food-safe plastic bag
- vacuum sealer optional, see Notes for alternative
Instructions
- Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set temperature to 180° Fahrenheit. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
- Add 1 bunch fresh asparagus½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper to large sealable food-safe bag. Add 3 tablespoons unsalted butter, staggering placement of butter across asparagus spears.
- Remove as much air as possible from bag using vacuum sealer or water displacement method (see Notes). Seal bag completely.
- Once bag is completely sealed, place bag of asparagus in preheated water bath, making sure asparagus spears are fully submerged in water.
- Cook asparagus according to thickness of spears: 8 minutes if very thin, 10 minutes if average, and 12 minutes if very thick.
- After appropriate length of time, carefully remove bag from water bath. Shake or massage bag to coat asparagus spears in melted butter and seasonings.
- Open bag and transfer asparagus to serving plates or platter. Garnish asparagus with 1 tablespoon fresh lemon zest and lemon wedges if desired. Serve immediately.
Notes
- Vacuum Sealer Alternative: If you don’t have a vacuum sealer, you can use the water displacement method to push the air out of the bag instead. Place the asparagus in an appropriately-sized sealable food-safe bag and seal the bag halfway across the top. Slowly lower the half-sealed bag into the heated water. The temperature difference outside the bag will force the air out of the bag – you should see the plastic cling to the meat. Once the food is entirely submerged and the air is all out, seal the bag completely and continue with the recipe.
- Floating Asparagus: If needed, use sous vide weights, silverware, or pie weights to keep the asparagus fully submerged. If it’s not submerged, it won’t cook properly!
Nutrition Information
Serving: 1serving | Calories: 99kcal | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0.3g | Total Carbs: 5g | Fiber: 3g | Sugar: 2g | Net Carbs: 2g | Vitamin C: 8mg | Cholesterol: 23mg | Sodium: 294mg | Potassium: 234mg | Calcium: 32mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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