Sous Vide Asparagus with Pancetta Crisps and Goat Cheese

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Recipe Temp 190.4 F / 88 C
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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!
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190ºF (88ºC). Preheat oven to 450ºF (230ºC).

  • Step 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.

  • Step 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.

  • Step 4

    Place the bag in the water bath and set the timer for 4 minutes.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the asparagus from the bag.

    • Step 2

      Toss 4 asparagus spears in the dressing and then transfer to a serving plate.

    • Step 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.

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190.4 F / 88 C Recipe Temp
Recipe Time
Prep Time