Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

While the water bath is heating to the target cooking temperature, please move on to preparing the asparagus.Temperature: 158.0 °F Time: 15 minutes

Remove the woody stalk or ends from the asparagus. To increase the tenderness of the asparagus, using a vegetable peeler, gently peel the asparagus.

In a large tray season the asparagus with kosher salt, black pepper, and olive oil. Toss until evenly coated.

Add the asparagus along with milk to a vacuum seal bag.

Using the vacuum sealer, make sure that the asparagus is completely sealed and that any excess air has been removed from the bag.

When the target temperature is reached, carefully place the sealed asparagus in the water bath making sure that it is completely submerged in the water.

Cook the food until ready.

Once the asparagus has finished cooking, carefully remove it from the water bath.

The asparagus can be enjoyed as is or finished with your hollandaise.