Sous-vide white asparagus

Time 1 hour
Yields Serves 4
Sous-vide white asparagus

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.


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


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


Drain the asparagus and rinse well under cold water.


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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