Sous Vide Asparagus Vinaigrette
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 2
1 bunch large asparagus
Salt and freshly ground black pepper
1/4 cup (59 ml) extra virgin olive oil
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 ml) red wine vinegar
1 hard-boiled egg, cooled and roughly chopped
Chopped fresh parsley
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
Slice off fibrous bottoms of the asparagus and discard. Peel the bottom three-quarters of each stalk and place in a single layer in a large zipper lock or vacuum seal bag Season with salt and pepper.
Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 15 minutes. You may need to weigh down the bag.
While the asparagus is cooking, prepare the vinaigrette: Combine the olive oil, Dijon, and vinegar in a small jar with a tight-fitting lid. Season with salt and pepper. Seal the jar and shake vigorously until the dressing is emulsified.
When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath.
When the asparagus is cool, remove from the bag and discard any cooking liquid. Place asparagus on a serving plate and drizzle with vinaigrette. Top with egg and parsley. Serve.