Sous Vide Asparagus Vinaigrette
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.
Prep Time: 00:20
Recipe Time: 00:15
185F / 85C
- 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.