Sous Vide Asparagus with Pancetta Crisps and Goat Cheese

Anova Culinary

The variety of textures in this dish make each bite interesting. It's ideal as a light lunch or entree. Cooking the asparagus sous vide means it maintains great structure and a vibrant green colour. The salty pancetta lifts out all the flavours in the dish and is great for scooping up little crumbles of goat's cheese. Enjoy!


Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 00:04

Temperature : 190.4F / 88C



  1. Set the Anova Sous Vide Precision Cooker to 190ºF (88ºC). Preheat oven to 450ºF (230ºC).
  2. Spread pancetta on a parchment paper-lined baking sheet. Place a second baking sheet on top of the pancetta to keep it flat. Bake until crisp, about 10 minutes. Transfer to a paper towel-lined plate and pat dry.
  3. Place asparagus in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
  4. Place the bag in the water bath and set the timer for 4 minutes.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the asparagus from the bag.
  2. Toss 4 asparagus spears in the dressing and then transfer to a serving plate.
  3. Slice the remaining 6 spears into 1-inch segments. Transfer to the bowl with the dressing and mix in goat cheese and basil. Transfer to the plate with the whole spears. Serve with the pancetta crisps.