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Asparagus 101

Name: Asparagus 101
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Ingredients: 1 bunch of Asparagus; 2 Tbsp of Olive oil (optional); 0.25 cup of Flat leaf parsley (optional); 0.5 tsp of Lemon, zested (optional); 0.5 tsp of Flaky salt; 0.13 tsp of Freshly ground black pepper

Scott Heimendinger

June 5, 2020

This is a foolproof recipe for tender, snappy asparagus using the Sous Vide Mode on 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 water in the asparagus from evaporating away, and the precise temperature control ensures you get the perfect texture, retain vibrant color, and never go back to the dry, shriveled asparagus of the past.

Serves

Prep Time

00:05

Cook Time

00:13

4.78 (9)

4014

Ingredients

1 bunch

Asparagus

2 Tbsp

Olive oil (optional)

¼ cup

Flat leaf parsley (optional)

½ tsp

Lemon, zested (optional)

½ tsp

Flaky salt

⅛ tsp

Freshly ground black pepper

Steps

1. Preheat

Sous Vide Mode: On

Steam: 100%

Temp: 185°F

Heat: Rear

2. Remove woody stalks

Remove the tough, fibrous bottoms of the asparagus. Optionally, use a vegetable peeler to remove the skin of the asparagus below the tip for a more tender final dish (not shown).

3. Line sheet pan

For easier cleanup, line a solid sheet pan with a silicone baking mat or aluminum foil.

4. Season with olive oil (optional)

For extra flavor, season with olive oil before cooking.

5. Steam Cook

Steam cook the asparagus. If you've cooked asparagus sous vide before, you might recognize these time and temperature settings.

Sous Vide Mode: On

Steam: 100%

Temp: 185°F

Heat: Rear

00:13 Timer

6. Chop parsley (optional)

While the asparagus is cooking, finely chop parsley, if using

7. Season and serve

Top asparagus with parsley and lemon zest (optional) and season with salt and pepper. Serve as the perfect accompaniment to your favorite protein, or cut and add asparagus to salad or risotto.