This dish will be a revelation for those who associated asparagus with stringy and mushy horror as a child.
While many choose to boil, I prefer cooking the asparagus sous vide as it results in a tasty grassy flavor, bright color, and perfectly intact nutrients that have not been drained down the sink. To make flavorful asparagus you can pair it with a traditional sauce made with sun-dried tomatoes to create a delightful combination with vegetables.
How do sous vide cooking work?
The basic thing which revolves around sous vide is that there aren’t any devised rules and regulations.
There are certain boundaries defined like a Salomon fillet shouldn’t be cooked for more than half an hour and beef cheeks shouldn’t be cooked more than 8 hours. There aren’t many rules and regulations in sous vide and one can easily understand with time that there are hell lots of ways to cook steak for a perfect dinner or boil an egg.
New to Sous vide cooking? Start here
Why cook Asparagus Sous vide?
Asparagus is easy to cook, but it’s even easier to overcook and get soggy texture. Sous vide cooking provides a cooking temperature a little lower than the boiling point of water so that the veggies are neither undercooked nor overcooked. In addition, plant sugar can be retained if the plants are sealed in water before cooking as they will otherwise get dissolved in a large chunk of cooking fluid. It paves the way for intense flavor and brighter coloring every time you try cooking sous vide veggies.
How to select Asparagus?
If you are picking fresh asparagus from your garden, great! You will be assured of tender and flavorful sous vide experience with this fresh.
If you are one of those who buy their veggies from framers market or grocery store, you must keep these tips in mind
Take a look at tips and cut ends of the spears. If the tops are still closed and the bottoms look moist this means the asparagus is fresh. But if it seems like tops are flowering open and bottoms are dry that means the asparagus has started losing its moisture which means it won’t taste quite as good.
How long does it take to cook Asparagus sous vide?
Compared to other sous vide vegetable recipes, asparagus can be cooked quickly. It can be ready within 6 to 12 minutes, depending on how thick the spears are. Vegetables like beets, carrots, potatoes take approximately, 30-40 minutes on 185°F / 85°C
Sous vide Asparagus RecipeCourse: Kitchen Tips
1 Pound Asparagus, Trimmed
1 Tablespoon Olive Oil
Fresh Ground Pepper
- Preheat the sous vide water bath to 185ºF.
- Add the asparagus in the safe zip lock bag with the oil. And seal using the water displacement method.
- When the water reaches the target temperature, Place the bag in the water bath and cook for about 5 minutes.
- When the timer goes off, check if they are done, squeeze the thick bottom ends, they should feel firm but slightly yield when pinched transfer the asparagus to a plate.
- Sprinkle salt and pepper on top.
- Tip: You can refrigerated cooked asparagus by chilling in the bag in an ice water bath for 10 minutes, and they can last long for 3 days. The asparagus taste great when serving cold, brought to room temperature.
To Make Sauce:
2 garlic cloves thinly sliced
¾ cup roasted salted marcona almonds, coarsely chopped
1 cup drained roasted jarred piquillo peppers, coarsely chopped
½ cup canned tomato puree
2 tablespoon sherry vinegar
1 tablespoon smoked paprika
½ teaspoon cayenne pepper
⅓ cup olive oil
½ teaspoon freshly ground black pepper
Pinch of kosher salt
- Combine all ingredients Into a blender or food processor, and pulse until a coarse puree form. Season with salt according to your taste
If you have tried this recipe, do let us know in the comment if you have liked it.