Sous Vide Asparagus at Its Finest

Sous vide asparagus at its finest—vibrantly green, crisp-tender, intensely flavorful, and nutritious. Ready in 30 minutes.

Units Scale

Cook Mode Prevent your screen from going dark

Set up sous vide: Preheat water to 185°F (85°C) using an immersion circulator.
Prepare and bag the asparagus: Place trimmed asparagus spears in a vacuum-sealing bag and arrange them in one single layer. Add some olive oil and a pinch of salt to the bag and vacuum-seal it.
Cook asparagus sous vide: When the water is ready, submerge the asparagus under the water bath. Weigh it down if necessary. Set the timer for 15 minutes.
Serve: Once the timer goes off, remove the bag from the sous vide bath. Cut it open, drain, and plate the asparagus. Sprinkle with some good salt and freshly ground black pepper and serve. One of my favorite ways to serve the asparagus is to drizzle it with Hollandaise sauce. It’s a must-try!