Sous Vide Asparagus with Pancetta Crisps and Goat Cheese
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Ingredients for 1
3 slices pancetta
10 spears asparagus spears, ends trimmed and peeled
2 teaspoons extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper
1 tablespoon fresh goat cheese
1 teaspoon chopped fresh basil
Set the Anova Sous Vide Precision Cooker to 190ºF (88ºC). Preheat oven to 450ºF (230ºC).
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.
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.
Place the bag in the water bath and set the timer for 4 minutes.
When the timer goes off, remove the bag from the water bath. Remove the asparagus from the bag.
Toss 4 asparagus spears in the dressing and then transfer to a serving plate.
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.