Asparagus is one of my all time favorite vegetables. It goes with just about everything and is very easy to do, so long as you don't get distracted by other things. It is super easy to overcook normal steamed asparagus, but this sous vide asparagus recipe from Anova is foolproof. It takes a long time for the circulator to heat your water as high as it needs to go (185 degrees) so if you're pressed for time, I would still stick with steaming.
I made asparagus this way because I hadn't put away my anova yet after making my amazing sous vide maple rosemary pork loin for dinner with friends.They loved it and we had plenty of leftovers, so we got to love us some leftover pork with cornbread stuffing and asparagus (and really, waffled stuffing is he best way to reheat stuffing)
Give it a try sometime. It's not necessary, but fun, and the butter poached asparagus is really delicious.
- 1 bunch of asparagus, woody stalks trimmed
- 2 Tbsp unsalted butter
- large pinch of salt
- fresh herbs (I used tarragon because that is what I had, but mint is what is called for, and would also be delicious)
- touch of lemon zest
- Heat a water bath to 185 degrees with your Immersion Circulator. Meanwhile, trim asparagus bottoms.
- Place asparagus in a single row in a vacuum seal bag with butter, cut into small pieces, salt and pepper. Seal bag on dry setting and set aside
- When water is hot, place bag in the water. It may have a large air bubble due to the high heat, but try and find a way to weigh it down. Let cook for about 10 to 12 minutes depending on thickness
- Remove asparagus from bag onto plates. Spoon a little of the butter from the bag over the asparagus and garnish with herbs and lemon.