Did you know you can cook asparagus perfectly with sous vide? There’s nothing soggy about these bright green, just crisp spears. With a little lemon and butter, this sous vide asparagus makes a delicious side dish!
Typically, I’m not big on sous vide veggies (if we’re being honest, this is usually because I don’t have the foresight!). But sous vide asparagus has convinced me otherwise. With this method, you get perfectly tender but still snappy spears without worrying about them getting limp and soggy.
I like a light and traditional flavor profile for this asparagus: salt, pepper, garlic powder, lemon, and butter. However, you can totally use this method as a base and add whatever flavors you want! In just 12 minutes, you’re going to have a fantastic side dish.
I’m so glad you found this recipe!
I can’t wait to be a part of your sous vide cooking today, and hopefully more to come!
I’ve been passionate about sous vide for almost a decade now. I take a different approach from other sous vide experts. While I love the science of sous vide, I want it to be an approachable cooking technique for everyone, and I don’t want you to sweat the details.
If you’re new to sous vide, make sure to read through this blog post or consider joining Sous Vide School.
I also have two sous vide cookbooks I think you’ll love: Everyday Sous Vide and Sous Vide Meal Prep.
Got questions?
Leave a comment and I’ll get right back to you!
Time and temperature
Sous vide veggies are typically cooked at high temperatures, around 180 degrees F, and asparagus is no different. However, one nice change is the time: it only takes a few minutes to cook sous vide asparagus!
If your stalks are super thin, reduce the cooking time to 10 minutes. Otherwise, plan on a 12 minute cook.
So, for sous vide asparagus, you’ll cook at 180 degrees F for just 12 minutes.
Ready for the easiest process ever?
Start by adding asparagus, salt, pepper, and garlic powder to a vacuum seal bag. Shake it up to disperse. Add a few pats of butter to the bag and spread evenly. Vacuum seal, doing your best to keep the asparagus in a single layer.
Add the vacuum sealed asparagus to a water bath preheated to 180 degrees F and cook for just 12 minutes!
Once done, open the bag and shake around to evenly coat stalks in seasoning and butter. Squeeze half a lemon over the asparagus and toss again.
That’s it!
Sous vide asparagus is the perfect side dish to pair with Sous Vide Tri Tip, Sous Vide Filet Mignon, or Sous Vide Salmon.
Get the Recipe:
12 Minute Sous Vide Asparagus
Ingredients
- 1 bunch of asparagus
- 2 tbsp butter, cut into 4 pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 lemon
Instructions
- Preheat water bath (I like Everie containers) using immersion circulator to 180 degrees F.
- Add asparagus, salt, pepper, and garlic powder to a vacuum seal bag. Shake it to disperse seasoning. Add butter to the bag and spread evenly. Vacuum seal, doing your best to keep the asparagus in a single layer.
- Add the vacuum sealed asparagus to a water bath preheated to 180 degrees F and cook for 12 minutes.
- Once done, open the bag and shake around to evenly coat stalks in seasoning and butter. Squeeze lemon over the asparagus and toss again.
- Serve.
Notes
- To keep the asparagus from floating while it cooks, you can weigh it down by placing a ceramic plate on top or check out my favorite new sous vide accessory: sous vide magnets!
- If your stalks are super thin, reduce the cooking time to 10 minutes.
Appreciate all your cooking help
I think in your Asparagus recipe, you might possibly have meant “Garlic Powder “, not Garlic Butter
Thanks
Michael
Tuckerdog99@comcast.net
You are correct! Thank you Michael!
She did say Garlic Powder.
Simple recipe that keeps the focus on the asparagus. Texture was really great: tender, but just firm enough to have some “bite”. A challenge with a short cook on veggies is the seasoning doesn’t tend to penetrate much, sure to save that butter from the bag to sauce before serving.
Definitely agree!
I was skeptical about firing up the sous vide machine for asparagus when I’ve always done it in the oven. But after too many soggy/overcooked asparagus, I gave this a shot and am a convert. These instructions give a nice bite and tenderness that others have mentioned. And retain that “spring” flavour that roasting doesn’t achieve.
Yay, exactly what we’re going for! And I felt the same before making it!
Would this freeze well. I did sous vide asparagus before and froze it and when we headed it back up it was horrible. I think I froze the asparagus raw in a vacuum bag
It should freeze okay! As you said, I would freeze raw. Not sure why it didn’t turn out for you last time!
My wife this a solid 10/10. We usually grill or roast our asparagus and sometimes it gets overdone. This was perfect and very very tasty. This will be a regular addition for our spring asparagus season.
I’m so glad to hear that!!! This is such a good way to prevent them from being overdone!
Not that I don’t trust Chelsea, but I couldn’t see how cooking asparagus sous vide would be worth the effort. Normally, I air fry them, but that appliance was in use so decided to give sous vide a try. I was shocked. This is THE best method for cooking asparagus. I followed the recipe and they had the best lemony/butter flavor with bite! It’s so easy to overcook asparagus, but not with sous vide. After plating, I just added a bit more kosher salt. Perfection!
We are of the same mind! So weird but it’s absolutely worth it!
I tried this recipe and its absolutely amazing. Will recommend to a friend.
I’m so glad you enjoyed it!!!
That is 82 Celsius for most of the people in the world.