Asparagus 101

Scott Heimendinger
Scott Heimendinger
October 29, 2021
This is a foolproof recipe for tender, snappy asparagus using sous vide mode in the Anova Precision Oven. If the time and temperature settings look familiar, that's because we're using the same values as we would when cooking sous vide, but with no need for a bag or a water bath. The steam keeps the moisture in the asparagus from evaporating away, and the precise temperature control ensures you get perfect texture and vibrant color, and that you never have to go back to the dry, shriveled asparagus of the past.
Serves
4
Prep Time
00:05
Cook Time
00:13
Asparagus 101
4.83 (12)
9357
Ingredients
1 bunch
asparagus, trimmed, stems peeled if thick
2 Tbsp
extra-virgin olive oil (optional)
¼ cup
flat leaf parsley, finely chopped (optional)
½ tsp
fresh lemon zest (optional)
½ tsp
flaky salt
⅛ tsp
freshly ground black pepper
Steps

1. Preheat the Oven and Prep Pan

Rack
Line a sheet pan with a silicone baking mat or aluminum foil.
Preheat the Oven and Prep Pan
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear

2. Drizzle with Oil

Place the asparagus on the prepared pan. Drizzle with the olive oil, if desired.
Drizzle with Oil

3. Cook

Rack
Transfer to the oven and cook until crisp-tender, about 13 minutes.
Cook
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear
00:13 Timer

4. Season and Serve

Top the asparagus with the parsley and lemon zest, if desired. Season with the salt and pepper. Serve alongside your favorite protein, or slice and add to a salad or risotto.
Season and Serve
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