White Asparagus

Anova Culinary

That’s by far the best way to cook white asparagus

Author

Julian Petrow

First of all I am a home cook with a lot of passion for food (but also drinks). I studied Hotel and Tourism Managment in Switzerland. Through my time I worked at the House of Switzerland at the Beijing Olympics in 2008, I fell in love with Beijing, so after I graduated I found a job there as a Management Trainee. After I moved on to Tianjin to work as Bars and Lobby Lounge Manager and later on I also took over our Italian Restaurant. After graduating in 2013 with my Master of Science degree I moved back to Tianjin to work as Italian Restaurant Manager. Now I left the industry for family reasons, but the love for the F&B is still alive. So I am curious about everything that I can eat or drink (well some stuff only once but you know...)

Prep Time: 00:10

Recipe Time: 00:30

Temperature : 183.2F / 84C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 183.2ºF / 84.0ºC.
  2. Peel the asparagus and cut off the wooden ends
  3. Place in a vacuum bag and season
  4. Vacuum the asparagus and place the bag in the Sous vide bath

  1. Discard the cooking liquid and serve the asparagus as a side dish as you desire with lemon juice, molten butter or sauce hollandaise