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Sous-vide white asparagus

Time 1 hour
Yields Serves 4
Sous-vide white asparagus
1

Bend the spears to break off the tough ends. Peel the spears and trim the ends to make the spears the same size. Line up spears in a single layer in a bag, tips facing up. Add a pinch each of sugar and salt and the milk. Vacuum-pack on medium-high.

2

Place the bag in a large pot of water heated to 185 degrees for 30 minutes to cook.

3

After 30 minutes, remove the bag and submerge in a large ice bath to stop the cooking and chill the asparagus.

4

Drain the asparagus and rinse well under cold water.

5

Cut away the ends on the diagonal, then cut each spear on the diagonal into three pieces.

This recipe calls for a vacuum-pack sealer. You can substitute a sealable plastic bag, pressing air out by hand.

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