Best 4 Sous Vide Asparagus Recipes
**Sous Vide Asparagus: A Culinary Journey into Flavor and Simplicity**
In the realm of culinary artistry, sous vide asparagus stands as a shining beacon of flavor, precision, and effortless elegance. This innovative cooking technique, which involves vacuum-sealing asparagus spears and gently cooking them in a temperature-controlled water bath, unlocks a world of culinary possibilities, transforming this humble vegetable into a gastronomic delight. Join us on a culinary journey as we explore the secrets of sous vide asparagus, guiding you through three distinct recipes that showcase its versatility and tantalizing taste. Discover the art of achieving perfectly tender-crisp asparagus, infused with aromatic herbs and infused with aromatic herbs and citrusy brightness. Prepare to embark on a flavor adventure that will elevate your perception of this classic vegetable and leave you craving more.
SOUS VIDE ASPARAGUS
How to cook perfect asparagus sous vide. Bright green, perfectly cooked spears. With three options for flavoring - garlic, parmesan or lemon.
Provided by Platings and Pairings
Categories Vegetable
Time 15m
Number Of Ingredients 7
Steps:
- Set sous vide to 180-degrees.
- Trim the woody ends of the asparagus.
- Add the asparagus, butter and a couple heavy butter knives or spoons to a FoodSaver bag and seal using a vacuum sealer. Alternatively, you can use a ziploc bag and the water displacement method. (The butter knives help to keep the bag weighed down in the water).
- Cook for 8-12 minutes based on the cooking chart below.
- Remove from water bath, season with salt and pepper, and serve.
Nutrition Facts : Calories 88 kcal, Carbohydrate 3 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 146 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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
Tips:
- Choose Fresh Asparagus: Select asparagus spears that are firm and have tightly closed tips. Avoid spears that are limp or have woody ends.
- Trim the Asparagus: Cut off the tough ends of the asparagus spears, about 1 to 2 inches from the bottom.
- Prepare the Water Bath: Fill a large pot or container with water and bring it to a boil. Then remove the pot from the heat and let the water cool down to the desired temperature, typically between 175°F to 185°F (80°C to 85°C).
- Season the Asparagus: In a bowl, combine olive oil, salt, pepper, garlic powder, and any other desired seasonings. Toss the asparagus spears in the mixture to coat them evenly.
- Vacuum Seal the Asparagus: Place the seasoned asparagus spears in a vacuum-sealed bag. Remove as much air as possible from the bag before sealing it.
- Cook the Asparagus: Submerge the sealed bag of asparagus in the prepared water bath. Ensure the bag is fully submerged and does not touch the sides or bottom of the pot to ensure even cooking.
- Chill and Serve: After the recommended cooking time, carefully remove the bag from the water bath. Let the asparagus cool slightly before opening the bag. Transfer the asparagus to a serving dish and enjoy it immediately, or chill it in the refrigerator for later use.
Conclusion:
Sous vide asparagus is a fantastic way to retain its vibrant color, texture, and nutrients. This cooking method ensures consistent results every time and allows you to customize the asparagus to your desired tenderness and flavor. With a few simple steps and readily available ingredients, you can easily prepare delicious and healthy sous vide asparagus at home. Experiment with different seasonings, marinades, and cooking times to create a variety of flavorful asparagus dishes that will impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
