Sous Vide Style White Asparagus

1. 1

   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.

2. 2

   Add a pinch of sugar and a pinch of salt, then the milk; vacuum pack.

3. 3

   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.

4. 4

   Remove bag and submerge in an ice water bath to stop the cooking and to chill the asparagus.

5. 5

   Rinse the asparagus well with cold water; cut each spear, on the diagonal, into 3 pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.