Sous Vide Asparagus Food

12 MINUTE SOUS VIDE ASPARAGUS

12 Minute Sous Vide Asparagus image

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

Ingredients

1 bunch of asparagus
2 tbsp butter (cut into 4 pieces)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 lemon

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

How to Cook Asparagus Sous Vide image

Asparagus and sous vide cooking are made for each other. In less than ten minutes, you have crisp, tender and sweet asparagus. Never overcooked. Always just right.

Provided by Carrie Havranek

Categories Side Dish Sous Vide

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 bunch asparagus, about 1 pound
1/2 teaspoon black pepper
2 tablespoons olive oil or unsalted butter
Zest and juice of one lemon
Sea salt for garnish

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 STYLE WHITE ASPARAGUS

Sous Vide Style White Asparagus image

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

Ingredients

8 jumbo spears white asparagus
sugar
kosher salt
1/4 cup cold milk

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