Sous Vide Asparagus

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The sous vide takes all the effort out of cooking asparagus thanks to the hands-off, temp-controlled water bath.

Prep: 15

Cook: 15

Total: 30

Recipe makes approximately 4 servings

Get Recipe Ingredients

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.

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!