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sous vide asparagus recipe

Sous Vide Asparagus with Mint

Kerri Jablonski
5 from 4 votes
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Side Dish
Cuisine American
Servings 4


  • 1 bunch asparagus break at stalk
  • 3 tablespoons unsalted butter cut into 3-4 pieces
  • Sea salt
  • Fresh mint leaves sliced in chiffonade


  • Set the temperature of your Sous Vide Cooker to 185ºF (85ºC).
  • Place asparagus in a vacuum seal bag. Add the butter and a pinch of salt. Seal the bag using a vacuum sealer on the dry setting.
  • Place the bag in the preheated water bath and set a timer for 10 to 12 minutes, depending on the thickness of the asparagus.
  • Remove the bag from the water bath when your timer goes off. Carefully open the bag and remove the asparagus spears, arrange on a serving plate. Spoon some of the butter from the bag over the spears. Garnish with sea salt and mint leaves.
Keyword Sous Vide