Crisp, tender, and sweet asparagus, perfect every time! Asparagus is easy to overcook, but not anymore! This no-fail Sous Vide Asparagus recipe is the only one you need. It's lightly seasoned and finished with a dash of fresh lemon juice.
Asparagus is in peak season right now and compliments just about any meal, kind of like Brussels Sprouts or Green Beans, it's a nice green veggie that goes with everything.
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True confession: I grew up hating Asparagus. My mom made me sit at the table until I finished eating it. I was stubborn. It was HOURS!
As an adult, I realized, maybe it was overcooked and that's why I didn't like it. The texture was mushy and stringy. But even grown, I didn't love this vegetable.
That didn't stop me from making it though. My family likes it and like most people we want some diversity to our vegetables. Once I discovered Sous Vide cooking and tried it that way. I was sold out! I actually truly enjoy eating asparagus now.
Before we get into the recipe, here's a brief overview of Sous Vide (pronounced soo-veed) cooking in case you're not familiar with it.
What is Sous Vide Cooking?
Sous Vide Cooking was invented in the early 1970s in France. The word translates to "under vacuum". I know, sounds weird, but hang with me.
It's a method of cooking your food sealed in a plastic pouch, or "under vacuum", in a temperature controlled water bath.
You typically cook food at a lower temperature for a longer time. The temperature and time depend on the food you're cooking. The results are amazing! Seriously the best food you've ever eaten!
Equipment needed:
There are many accessories that you can purchase for Sous Vide Cooking, however, I'm listing the very minimal that you need here.
Sous Vide Cooker-There are two types of Sous Vide Cookers.
- One is an actual small oven, that kind of looks like a bread machine, and would sit on your countertop.
- The other type is a wand, that you put in a pot and it heats and circulates the water (This is what I have).
Gallon size bags- Any ziplock type bag will work. If you have a vacuum sealer and the bags that go with it, that's great. I just use regular store bought zipper sealing bags.
Large pot or pan- This serves as the container to hold your water bath.
Benefits of cooking Asparagus with Sous Vide
- Precise Cooking- Asparagus is very easy to cook, but it's also easy to overcook. With this method, you'll get perfect results. It becomes a beautiful bright green and has the perfect texture.
- Intense flavor- Because the bags seal everything in, no flavor is escaping through steam. Food, in general, is much more flavorful.
- Hands off cooking- Set it and forget it. You don't have to babysit it. Once it starts cooking, just set the timer and you're free to do other things.
How to select asparagus
Fresh picked is best! But, if you're buying it at the grocery store, look for these things:
- firm, straight, smooth stalks
- rich green color
- tips that are tightly closed and have a purple hue
- ends that have retained moisture and are not dried or flaky
Size is not an indicator of how fresh it is. Thicker stalks are just more mature than thinner stalks.
Ingredients
How to cook asparagus sous vide
Prepare the water bath.
- Place the Sous Vide wand inside a large pot filled with water. The wand has a 'minimum fill' line, make sure you meet that.
- Set the temperature to 180 degrees
Prepare the Asparagus
- Cut off the woodsy ends of the asparagus.
- Using a vegetable peeler, take off the outer layer of the stalks (the secret to sweeter, better tasting results)
- Place the asparagus in a gallon size zip lock bag, seal up to the corner, letting as much air out as possible.
Immerse into the water bath
- Immerse it into the water bath, finish sealing using the displacement method. See notes and video for releasing air and keeping it under.
- Cook for 7-10 minutes (see temperature and timing).
Finish and Serve
- Place the asparagus on a serving platter.
- Drizzle with Olive Oil and sprinkle with Salt and Pepper.
- Finish with fresh squeezed lemon juice. Enjoy!
Temperature and Timing
I recommend cooking asparagus at 180 degrees. If you have thinner stalks, then cook it for 7 minutes. If the stalks are thicker, then cook for 10 minutes.
Seasoning Ideas
- Butter, salt, pepper, and garlic
- Butter or olive oil and shredded parmesan cheese
- Hollandaise sauce
- Another citrus like orange or lime
- Balsamic reduction
- fresh herbs: try dill or tarragon
Notes & Tips
Asparagus, like other vegetables, like to float. Here's 2 tips to keeping it immersed.
- Place a few spoons in the bottom of the bag to help weigh it down.
- Place something on top of it after putting it in the water to help keep it down. (I use marbles in the video)
Displacement Method- This helps get all of the air out of the bag before immersing it. See this in action in the video.
- Seal the bag up to the corner, pressing out as much air as possible.
- Start to immerse the bag of vegetables into the water bath (be careful, it's hot!)
- Using a spoon, press the bag slowly down into the water, being careful to not allow the top to go under. The water will push out the excess air, and you can then seal the corner.
Add Oil After Cooking- Most Sous Vide recipes add oil to the bag of food prior to cooking. But with asparagus, it's important to not add any until after cooking. Doing so before can result in unevenly cooked asparagus.
What to serve with asparagus
I think asparagus pairs nicely with almost anything, but here's some specific suggestions:
If you have leftovers...
Store in the fridge in an airtight container and use within a week.
- add it to pasta dishes
- add it to frittata or quiche
- add it to an omelette
- chop it up and add it to salads
Full Video
Vidoe more your style? Head over to my YouTube channel to watch this recipe in action.
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Sous Vide Asparagus Recipe
📋 Recipe
Simple Sous Vide Asparagus
Equipment
- Sous Vide Wand
- Ziplock bags
- Large heavy pot
Ingredients
- 1 bunch asparagus
- ½ teaspoon olive oil or to taste
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon lemon juice fresh squeezed from a lemon
Instructions
- Fill pot with water to at least the 'minimum fill' line on your sous vide wand
- Place the wand into the pot of water, heat water to 180 degrees
- Cut the woodsy ends off the asparagus
- Using a vegetable peeler, take off the outer layer of the stalks of asparagus.
- Place the asparagus into a gallon size zip lock bag (or vacuum seal in a plastic pouch if you have a vacuum sealer) Add a couple spoons to weigh it down if necessary. Seal the bag up to one corner, pressing out as much air as you can.
- Immerse the asparagus into the preheated water, use the displacement method to finish sealing the bag (see notes or video).
- Cook the asparagus for 7-10 minutes (see notes on timing)
- Remove the asparagus, place on a serving dish, drizzle with olive oil, salt, pepper and lemon juice.
Video
Notes
- Place a few spoons in the bottom of the bag to help weigh it down.
- Place something on top of it after putting it in the water to help keep it down. (I use marbles in the video)
- Seal the bag up to the corner, pressing out as much air as possible.
- Start to immerse the bag of vegetables into the water bath (be careful, it's hot!)
- Using a spoon, press the bag slowly down into the water, being careful to not allow the top to go under. The water will push out the excess air, and you can then seal the corner.
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