12 Minute Sous Vide Asparagus Food
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
HOW TO COOK ASPARAGUS SOUS VIDE
Steps:
- Heat the water: Fill a pot with water and place your immersion circulator inside. Set your immersion circulator to 180°F and let the water come up to temperature.
- Serve: Remove from the water, turn off the circulator and serve immediately. Sprinkle some lemon juice and zest over the top of the asparagus, along with some of the cooking oil or butter (if desired) and some flaky sea salt, such as Maldon. Leftover asparagus will keep refrigerated for about 5 days.
Nutrition Facts : Calories 94 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 162 mg, Sugar 2 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
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