Sous Vide Style White Asparagus

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim asparagus by cutting off the tough bottom ends and peeling so that all the spears are about the same size; place them in a single layer in the plastic bag with the tips pointing up.
  • Add a pinch of sugar and a pinch of salt, then the milk; vacuum pack.
  • Place bag in a large pot of water heated to 185 degrees F (will not be boiling, water boils at 212 degrees F); cook for 30 minutes.
  • Remove bag and submerge in an ice water bath to stop the cooking and to chill the asparagus.
  • Rinse the asparagus well with cold water; cut each spear, on the diagonal, into 3 pieces.
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