Asparagus 101

Scott Heimendinger
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.
Prep Time
Cook Time
Asparagus 101
4.78 (9)
1 bunch
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

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).
Remove woody stalks

3. Line sheet pan

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

4. Season with olive oil (optional)

For extra flavor, season with olive oil before cooking.
Season with olive oil (optional)

5. Steam Cook

Steam cook the asparagus. If you've cooked asparagus sous vide before, you might recognize these time and temperature settings.
Steam Cook
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
Chop parsley (optional)

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.
Season and serve
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