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