Sous Vide White Asparagus
What better way to enjoy asparagus than finishing with a light drizzle of brown butter and fresh parsley.
Equipment
- Vacuum Sealer
- Vacuum Bag
- Tray
- Vegetable Peeler
- Chef Knife
Ingredients
- 1 bunch White Asparagus
- 1/2 tsp Kosher Salt
- 10 turns Fresh Cracked Pepper
- 1/8 cup Whole Milk
- 1 tbsp Olive Oil
Instructions
- 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.Video Player00:0000:00
- 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.1 bunch White AsparagusVideo Player00:0000:00
- In a large tray season the asparagus with kosher salt, black pepper, and olive oil. Toss until evenly coated.1/2 tsp Kosher Salt, 10 turns Fresh Cracked Pepper, 1 tbsp Olive OilVideo Player00:0000:00
- Add the asparagus along with milk to a vacuum seal bag.1/8 cup Whole MilkVideo Player00:0000:00
- Using the vacuum sealer, make sure that the asparagus is completely sealed and that any excess air has been removed from the bag.Video Player00:0000:00
- 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.Video Player00:0000:00
- Cook the food until ready.
- Once the asparagus has finished cooking, carefully remove it from the water bath.Video Player00:0000:00
- The asparagus can be enjoyed as is or finished with your hollandaise.Video Player00:0000:00
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