Sous Vide Asparagus Vinaigrette

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Leeks vinaigrette is one of my favorite simple (yet elegant) vegetable dishes. Here, I've made a riff on the classic, using fat stalks of in-season asparagus, perfectly cooked in the Anova Precision Cooker. On top is a simple mustard-y vinaigrette, parsley, and a hard-boiled egg. You can prepare the hard-boiled egg on the stove or using this sous vide recipe.
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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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath.

    • Step 1

      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.

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185 F / 85 C Recipe Temp
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