Sous Vide Garlic Parmesan Asparagus
Carey Copeling created sousveats.com to discuss all things sous vide, from sharing ideas, to recipes and results. Before discovering sous vide, Carey hadn't been that into cooking, aside from BBQing in the backyard. In November 2015, he ordered his Anova and immediately ...
Asparagus season is all too short, so I do my best to make the most of it. Cooking this veggie sous vide results in a fresh, vibrant color that really adds a bright pop to your dinner plate. The sous vide method retains asparagus’s moisture while still producing a firm stalk cooked to perfection.
Ingredients for 4
1 bunch green asparagus, trimmed
4 tablespoons unsalted butter, cut into cubes
1 tablespoon pressed garlic
1/4 cup shaved Parmesan cheese
Set Anova Sous Vide Precision Cooker to 185°F (85°C).
Lay the asparagus in a single layer in a food-safe bag or use two bags if necessary.
Put the cubes of butter in the four corners of the bag and 1 tablespoon of garlic in the center. Add a few pinches of salt and seal the bag using your vacuum sealer or the water displacement method.
Massage the asparagus to distribute the garlic as evenly as possible then place the bag in the water bath and cook for 14 minutes.
Transfer the asparagus to a serving dish, drizzle with a bit of the cooking liquid, and plate.
Top with the Parmesan and serve immediately.