Cooking asparagus sous vide secures flavor that would usually be lost when merely boiled in water. It likewise permits for exact cooking. The marginally lower temperature keeps the cells of the vegetables from separating excessively, keeping the asparagus fresh.
INGREDIENTS
- 1 bunch of asparagus
- 3 tbsp. olive oil
- Pinch of salt
PROCEDURE
1. Preheat your water shower by setting the temperature of your sous vide equipment to 167°F.
2. Strip the asparagus and trim off the woody closures. Move to a vacuum sack with a touch of salt and a dash of olive oil and seal.
3. Cook for 10–15 minutes relying upon the thickness of the lances. You can test if the asparagus is finished by tenderly pressing the base of a lance.
4. If not serving promptly, put the pack into a bowl of frosted water for 2–3 minutes to stop the cooking. You may also opt to use different fats like butter, rapeseed oil, or hazelnut oil for extra flavor.
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