Sous Vide Butter-Poached Asparagus with Fresh Mint
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
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Ingredients for 2
1 bunch thick asparagus, trimmed
3 tablespoons unsalted butter, cut into 3-4 pieces
Fresh mint leaves, sliced in chiffonade or julienned
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
Place asparagus in a single layer in a large zipper lock or vacuum seal bag. Add the butter and a pinch of salt. 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 10 to 12 minutes, depending on the thickness of the asparagus.
When the timer goes off and asparagus are tender, remove the bag from the water bath. Remove the asparagus spears from the bag and arrange on a serving plate. Spoon some of the butter from the bag over the spears. Garnish with sea salt and mint leaves. Serve.