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!

Asparagus spears on a white plate with lemons on a pink surface

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.

New to sous vide? I can help with that: What is Sous Vide?

This asparagus pairs perfectly with some of my other sous vide recipes, like Sous Vide Tri Tip, Sous Vide Filet Mignon, or Sous Vide Pork Loin Roast.

Time and Temperature for Sous Vide Asparagus

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.

What You’ll Need to Make Sous Vide Asparagus

The good news is, you don’t need much! In terms of equipment, you’ll need:

Bowl of lemons, stalks of asparagus, seasoning, sliced lemons, and butter on white surface.

For ingredients, here’s what I recommend, but feel free to get creative!

  • Asparagus – medium sized stalks are best. Trim off the woody ends (the white parts).
  • Butter. A little butter helps make for the best asparagus!
  • Seasonings: salt, pepper, and garlic powder.
  • Fresh squeezed lemon juice. Use fresh, it’s worth it!

How to Make Sous Vide Asparagus

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!

Asparagus being vacuum sealed on white surface
Asparagus in sous vide water bath on white surface

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!

What to Serve with Sous Vide Asparagus

Sous vide asparagus is the perfect side dish, but what to serve it with? I’ve got a few ideas!

 

View the recipe in a step-by-step web story here.

Asparagus spears on a white plate with lemons on a pink surface
4.86 from 7 reviews

Get the Recipe:

12 Minute Sous Vide Asparagus

Prep Time: 5 mins
Cook Time: 12 mins
Yield: 4 servings
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!

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.
Cuisine: American
Course: Sides
Author: Chelsea Cole
Calories: 78kcal, Carbohydrates: 6g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 343mg, Potassium: 254mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1029IU, Vitamin C: 13mg, Calcium: 33mg, Iron: 3mg
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