White asparagus sous vide

Here’s a simple way to consistently get the right elasticity in the white asparagus – use sous vide. If you have a different preference for the firmness, based on this, you can extend or shorten the sous vide time yourself. These asparagus can then be used with advantage in this recipe.

4 servings

Description:

1. Peel the asparagus.
2. Place in a vacuum bag together with lemon zest, lemon juice, butter, salt and sugar. Divide into two bags if necessary if space is difficult.
3. Heat the water to 84 degrees and set the timer for 30 minutes (some prefer slightly less).
4. Serve either immediately, or leave in the bag and refrigerate immediately. Then they last for a couple of days and can be heated in a frying pan with a little butter when they are to be served.

Pairs with:

Well chilled white dry wine, preferably Riesling.