Most people, if not all love fresh vegetables and fruits, and where is the best place to find these kind if not from your local farmers’ market? From green kales, fresh tomatoes, succulent strawberries, corn, and not to forget sturdy green stalks of asparagus can only be found in the farmers market. Well, the best way to cook these vegetables and fruits without losing their freshness is by using the sous vide method of cooking. Focusing only to asparagus, this Sous Vide Asparagus Recipe ensures that it retains its texture and brings out the natural sweetness of the asparagus stalks.
- 1 bunch thick asparagus trimmed
- 3 tbsp. unsalted butter, cut into 3-4 pieces
- Sea salt
- Fresh mint leaves, sliced in chiffonade or julienned
Set the Sous Vide Cooker to 185ºF (85ºC)
Place asparagus in a single layer in a large zipper lock or vacuum seal bag. Add the butter and a pinch of salt. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 10 to 12 minutes, depending on the thickness of the asparagus.
When the timer goes off and asparagus are tender, remove the bag from the water bath. Remove the asparagus spears from the bag and arrange on a serving plate. Spoon some of the butter from the bag over the spears. Garnish with sea salt and mint leaves. Serve.