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Vegetables, Vegetarian

Sous-vide white asparagus

There is no shortage of culinary advice floating around today -- in books, on television and on the Internet -- but I think there's good reason to be a bit skeptical of kitchen tips no matter their source. When you ... Read more

Total time: 1 hour | Serves 4
  • 8 jumbo spears white asparagus
  • Sugar
  • Kosher salt
  • 1/4 cup (55 grams) cold milk

Step 1Bend 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.

Step 2Place the bag in a large pot of water heated to 185 degrees for 30 minutes to cook.

Step 3After 30 minutes, remove the bag and submerge in a large ice bath to stop the cooking and chill the asparagus.

Step 4Drain the asparagus and rinse well under cold water.

Step 5Cut away the ends on the diagonal, then cut each spear on the diagonal into three pieces.

Note: This recipe calls for a vacuum-pack sealer. You can substitute a sealable plastic bag, pressing air out by hand.
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