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!