Asparagus – a vegetable that often gets a bad rap, but when done right, it’s a revelation. Just last week, I stumbled upon a farmer’s market packed with the freshest asparagus. Sous vide cooking transforms these green spears into tender perfection, and when you finish them off with a zesty lemon butter sauce, it’s like spring on a plate. Who knew a simple side could steal the show?
Steps
- Prepare the Water Bath: Fill a pot with water and insert the immersion circulator. Set the temperature to 180°F and wait for the water to reach this temperature.
- Prepare the Asparagus: Rinse the asparagus and trim the woody ends. Place the asparagus in a large zip-top freezer bag and add black pepper and olive oil. Mix well to coat the asparagus evenly.
- Weigh Down the Bag: Add a few heavy spoons to the bag to keep it submerged in the water. This ensures even cooking of the asparagus.
- Seal the Bag: Use the water-displacement method to remove air from the bag. Slowly lower the bag into the water, allowing the pressure to push out the air, then seal the bag just above the waterline.
- Cook the Asparagus: Submerge the sealed bag in the water once it reaches the set temperature. For pencil-thin asparagus, check for tenderness after 6 to 7 minutes. For thicker spears, check after 8 to 10 minutes.
- Test for Doneness: Carefully open the bag and test the asparagus with a fork. If the fork doesn’t easily pierce the spears, reseal the bag and continue cooking for an additional minute or two.
- Serve the Asparagus: Once tender, remove the asparagus from the water and turn off the circulator. Drizzle with lemon juice and zest, add a bit of the cooking oil or butter, and sprinkle with flaky sea salt before serving. Store any leftovers in the refrigerator for up to five days.
Ingredients
- 1 bunch of asparagus, approximately 1 pound
- 1/2 teaspoon of freshly ground black pepper
- 2 tablespoons of olive oil or unsalted butter
- Zest and juice from 1 lemon
- Sea salt for garnish
Nutritional Values
Calories: 376 | Fat: 28g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 648mg | Carbohydrates: 32g | Dietary Fiber: 12g | Sugars: 8g | Protein: 12g | Vitamin C: 100mg | Calcium: 136mg | Iron: 4mg | Potassium: 1196mg
FAQ
- What is the benefit of cooking asparagus sous vide?
- Cooking asparagus sous vide ensures consistent results, making it firmer and more flavorful compared to other methods. The gentle cooking process helps the asparagus retain its vibrant color and enhances its natural sweetness.
- How do I know if my asparagus is fresh?
- Fresh asparagus will have tightly closed tips and moist cut ends. If the tips are beginning to flower and the ends are dry, the asparagus may have lost some moisture, affecting its taste.
- How long should I cook asparagus sous vide?
- The cooking time for asparagus sous vide varies depending on thickness. Pencil-thin spears should be cooked for 6 to 7 minutes, while thicker spears need about 7 to 10 minutes. Check tenderness by inserting a fork; if it doesn’t go in easily, cook for a few more minutes.
- What can I do with leftover sous vide asparagus?
- Leftover sous vide asparagus can be mixed into pasta, added to salads, or included in omelets. You can also enhance it with lemon zest and herbs for added flavor.
- What is the water-displacement method for sealing bags?
- The water-displacement method involves placing the food in a bag and slowly submerging it in water to push out air. Once the air is expelled, seal the bag just above the water line to ensure it is airtight.
Tips
- Choose Fresh Asparagus: For the best flavor, opt for locally sourced or just-picked asparagus. Look for spears with tightly closed tips and moist cut ends, as this indicates freshness.
- Use the Water-Displacement Method: When sealing your asparagus in a plastic bag, use the water-displacement method to remove air. Lower the bag into water, allowing the water pressure to push air out before sealing above the water line.
- Cook Time Based on Thickness: Adjust cooking time based on the thickness of your asparagus spears. Pencil-thin spears should be checked after 6 to 7 minutes, while thicker spears may need 8 to 10 minutes.
- Enhance with Flavorful Additions: After cooking, sprinkle lemon juice and zest over the asparagus. Adding a drizzle of olive oil or butter, along with flaky sea salt, can enhance the dish’s flavors.
Equipment
- Immersion circulator (Sous vide machine)
- Gallon-sized zip-top plastic freezer bags
