Sous Vide Asparagus

Serve as a side

A simple recipe that allows you to cook asparagus to the proper doneness is something to be thankful for.  Cooking asparagus perfectly is not always easy to do especially when dealing with different thicknesses.  We have all had that soggy and stringy piece of green on our plate or that woody stem that you just cannot chew.  A tender crisp texture is the result of this recipe.  Shaving the cut ends of the asparagus to the white center also gives it a nice presentation.

Ingredients
1 bunch of asparagus
Salt and pepper
1 tbsp olive oil
1 tsp balsamic vinegar

Directions

1. Preheat the water bath to 183°F.
2. Cut off the woody stem of the asparagus, about 1 inch.  
3. Using a vegetable peeler, shave the stem ends of the asparagus to form a white tip.
4. Place the asparagus in a bag along with the salt and pepper and the olive oil.  Toss the asparagus with the oil in the bag.  Vacuum seal the bag or use the water displacement method.
5. Cook for 15 minutes. Squeeze the base of the spears through the bag.  If it feels tender remove it from the water bath.  If still hard return the asparagus to the water bath for another couple of minutes until tender.
6. Remove the asparagus from the bag.  
7. Drizzle with balsamic vinegar, season with salt and serve.

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