There are so many ways to prepare asparagus, but only one is the best and that is sous vide. The taste remains optimal thanks to the sous vide, the doneness is exactly as it should be. We ourselves like al dente, but the asparagus can also be fully cooked by raising the temperature of the sous vide. Asparagus is called the white gold and is available between Easter and June. At that time we very often eat asparagus.
Ingredients (4 persons)
- 20 asparagus
- possible: lemon
Peel the asparagus with a vegetable peeler and cut the bottom of the asparagus. Approx. 1.5 cm is sufficient. Pat the asparagus slightly dry, if necessary put a little salt over the asparagus. Vacuum the peeled asparagus with a knob of butter. Make sure the asparagus are next to each other. It is best to put 5 asparagus in 1 vacuum bag. Usually I don’t add spices or salt myself except butter. If you want you can add herbs to the asparagus, I do not do this myself. Usually I don’t add spices or salt myself except butter.
Heat the sous vide to 85 °C. Set the timer for 45 minutes. Place the asparagus in the water.
Remove the asparagus from the bag, the moisture can be used for the sauce or for asparagus soup, for example.
Place the asparagus on a preheated plate, serve with salmon sous vide or ham and egg and possibly a hollandaise sauce.