Sous Vide Asparagus Recipe

Sous Vide Asparagus Recipe

For a perfect asparagus side dish, I recommend doing this quick and easy sous vide asparagus recipe. Sous vide cooking is the best way to ensure that the asparagus retains its crisp, tender texture and bright green color when served. Grilling and frying vegetables has their merits, but I honestly prefer the resulting taste and texture of sous vide vegetables.

Asparagus can be pretty easy to overcook, but I think following this simple asparagus sous vide recipe can help you avoid any overcooking mishaps. I got to enjoy tender stalks of asparagus that are seasoned with garlic butter and lemon pepper. Add this side dish to your list of sous vide recipes!

If you’ve never tried sous vide cooking, it’s basically using an immersion circulator like an Anova precision cooker to create a temperature controlled water bath. The consistent temperature helps cook the vegetables or meat evenly without the risk of overcooking the dish. It may sound complicated, but the meal prep for this is actually a breeze! What you need is a good quality zip-top, freezer bag to keep the asparagus safe while it’s submerged in the water. You can also use a Foodsaver vacuum sealer to completely seal the asparagus.

Alternatively, you can also use the water displacement method which is what I did for this recipe. What you do is to slowly submerge the freezer bag in the water with the bag slightly open to let the air escape from the bag, then seal it shut. Use a binder clip, if you have, to keep it from floating and getting air and water inside. Adding in heavy utensils on top can also help weigh down the bag. It’s important that the bag is sealed and submerged completely in the water bath. The immersion circulator makes cooking asparagus easier and faster while retaining its color and texture.

After that, simply wait for about 6 to 10 minutes depending on the thickness of your asparagus stalks. The first time I did this sous vide asparagus, I had to open the bag carefully to check if they’re really done. What I did was pull them out after 8 minutes and then used a fork to determine their tenderness. If the fork keeps getting stuck in the asparagus, then it’s not ready. I resealed the bag, then returned it to the water for another minute or two.

Once they were done cooking, I removed them from the water and added in my favorite seasoning for asparagus. You can go for the classic garlic parmesan asparagus flavorings. Sprinkle in the parmesan cheese with salt and pepper, and you’re good to go. For my dish, however, I wanted a slightly buttery and lemony flavor with a bit of garlic and pepper to taste. And what I got was an appetizing dish of crisp and tender asparagus stalks perfect for any meal!

How To Make Sous Vide Asparagus

Sous vide asparagus is a great method to create fresh, vibrant, and crisp veggies that are packed with garlic butter, and lemon pepper flavors.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 1 lb fresh asparagus
  • ½ tsp ground black pepper
  • 2 tbsp olive oil, or unsalted butter
  • zest and juice of one lemon
  • sea salt, for garnish
  • 2 cloves garlic, minced or grated, or ½ tsp garlic powder, for garnish


  1. Fill a pot with water and place your immersion circulator inside. Set your immersion circulator to 180 degrees F and let the water come up to temperature.
  2. Wash the asparagus and, like a bunch of flowers, make a fresh cut on the bottom, eliminating any of the tough, woody ends. Add the asparagus to a zip-top, gallon-sized plastic freezer bag.
  3. Add the black pepper and olive oil; save the salt for after it’s cooked, as the salt will turn this green veggie a little grey. Toss together in the bag to distribute the ingredients.
  4. Seal bag as tightly as possible by using the water displacement method to help press out all the air.
  5. Put the food in the bag and slowly lower it into the water, letting the pressure of the water press the air through the top of the bag. Once the air is out of the bag, seal it just above the waterline.
  6. Once the water has come up to temperature, submerge the bag of asparagus in the pot of water. Make sure the bag is completely submerged.
  7. Check the asparagus after 6 to 7 minutes, if it’s pencil thin. For thick or average asparagus, check after 8 to 10 minutes.
  8. Remove from the water bath, turn off the circulator and serve immediately.
  9. Sprinkle lemon zest and juice over the top of the asparagus, along with some of the cooking oil or melted butter (if desired), and garlic with some flaky sea salt, and pepper.

Recipe Notes

  • For storing, leftover asparagus will keep refrigerated for about 5 days.


  • Calories: 100.08kcal
  • Fat: 7.07g
  • Saturated Fat: 1.01g
  • Monounsaturated Fat: 4.93g
  • Polyunsaturated Fat: 0.82g
  • Carbohydrates: 10.04g
  • Fiber: 4.10g
  • Sugar: 3.58g
  • Protein: 3.17g
  • Sodium: 415.12mg
  • Calcium: 44.22mg
  • Potassium: 314.07mg
  • Iron: 2.85mg
  • Vitamin A: 43.77µg
  • Vitamin C: 37.09mg
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