Description
Sous vide asparagus at its finest—vibrantly green, crisp-tender, intensely flavorful, and nutritious. Ready in 30 minutes.
Ingredients
Units
Scale
- 1 pound of asparagus, 1/2-inch diameter, trimmed and peeled if desired
- Olive oil (Optionally, use garlic-infused olive oil.)
- Sea salt and freshly ground black pepper to taste
- Classic Hollandaise Sauce for serving (optional)
Instructions
- Set up sous vide: Preheat water to 185°F (85°C) using an immersion circulator.Â
- Prepare and bag the asparagus: Place trimmed asparagus spears in a vacuum-sealing bag and arrange them in one single layer. Add some olive oil and a pinch of salt to the bag and vacuum-seal it.
- Cook asparagus sous vide: When the water is ready, submerge the asparagus under the water bath. Weigh it down if necessary. Set the timer for 15 minutes.
- Serve: Once the timer goes off, remove the bag from the sous vide bath. Cut it open, drain, and plate the asparagus. Sprinkle with some good salt and freshly ground black pepper and serve. One of my favorite ways to serve the asparagus is to drizzle it with Hollandaise sauce. It’s a must-try!
Nutrition
- Serving Size: 1 serving
- Calories: 54
- Sugar: 2.1g
- Sodium: 583.8mg
- Fat: 3.7g
- Saturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 4.8g
- Fiber: 2.5g
- Protein: 2.6g
- Cholesterol: 0mg