Asparagus - the white gold

Prep time includes skinning the asparagus but buying skinned ones saves you some time

Author

Sander Khouw

Prep Time: 01:00

Recipe Time: 00:40

Temperature : 190.4F / 88C

Ingredients

• White asparagus 1,5kg
• Organic butter app. 75gr
• Mace
• Flat parsley
• Fleur de sel
• Black pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to ºC / —ºF
2. Skin the asparagus and cut off the bottom part of the stem, about 3 cm.
3. Put them in a ziplock or sous vide bag together with a lump of butter and 2 or 3 pieces of mace
4. Lower the bag gently in the water and wait. Use the 40 minutes to prep your other dishes

Serve

1. Pour the juice into a bowl and carefully pick the asparagus out of the bag and place onto a platter. Pour the juice over the veggies and finish with some parsley, fleur de sel and fresh ground black pepper. All done!