May it can be the motto of this simple recipe. If you like the asparagus deep green color, you must try thisrecipe!
The many ways of preparing asparagus may be achieved by steaming to remain crisp, and the flavors are perfectly maintained. Unfortunately, the steaming downside is that the condensation water washes away the minerals during simmering.
Therefore, if we want the best for us, then let's take a plast bag and start to cook the aspargus!
Ingredients for 4 person
- 10 - 12 green asparagus
- pinch of salt
- pinch of pepper
- 5 g unsalted butter
Set the sous vide bath to 74 - 80 °C (165 - 176 F). Wash the asparagus thoroughly, and cut off the hard parts. Place the asparagus to the plastic bag, add the salt, the pepper, and the butter. Drop to the sous vide bath the bag for 1 hours.
After it's done, sprinkle with little salt and pepper and serve with anglaise sauce, or with perfect boiled eggs.
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