Sous Vide Pickled Asparagus

(29)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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We love this pickled asparagus (perhaps even more than its steamed or roasted counterpart) because it’s crunchy and tart. It aligns wonderfully with grilled chicken and makes for a perfect, healthy snack. Plus — thanks to the Anova Sous Vide Precision Cooker — it’s prepared in just 30 minutes. This asparagus will keep in the fridge in an air-tight jar or container for up to one month.
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Ingredients for 4

  • 1 cup white wine vinegar

  • 2 tablespoons ultrafine sugar

  • 1 teaspoon kosher salt

  • Zest and juice of 1 lemon

  • 1 bunch asparagus, tough stems removed

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    In a large bowl, whisk together the vinegar, sugar, salt, lemon zest, and lemon juice. Transfer to a large zipper lock bag and add the asparagus. Seal the bag using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 15 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Serve.

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180 F / 82.2 C Recipe Temp
Recipe Time
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