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7 Essential Sous Vide Vegetable Recipes, Including Sous Vide Asparagus
Sous vide is best known for producing perfectly cooked steaks, but it's amazing for other things like vegetables, too. Enjoy perfectly cooked carrots, corn on the cob, asparagus, and so much more!
Ingredients
- 1 bunch asparagus
- 2 tbsp butter, cut into 4 pieces
- 1 tbsp fresh lemon juice, about 1/2 lemon
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp freshly cracked black pepper
Instructions
- Preheat water bath 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.
Calories: 75kcal, Carbohydrates: 5g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 338mg, Potassium: 239mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1026IU, Vitamin C: 8mg, Calcium: 30mg, Iron: 2mg
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