Sous Vide Asparagus Vinaigrette

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

Directions

• 

  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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