Espárragos sous vide

Ingredientes

• 8 (1/2-inch thickness) spears of fresh asparagus (ends trimmed)
• 1 tablespoon unsalted butter or lemon olive oil
• 1/4 teaspoon kosher salt
• 1 teaspoon grated lemon zest
• 1 tablespoon grated parmesan or pecorino romano cheese

Preparación

1. 1

   Place your vessel filled with water on a cooling rack or hot pad. Not directly on any countertop that could crack from the heat. Attach immersion circulator and heat water to 183°F. Set the timer for 10 minutes.

2. 2

   Meanwhile, place asparagus spears in a vacuum sealer bag in a single layer. Add butter or olive oil.

3. 3

   Seal bag keeping asparagus separated as best as possible. If using Ziploc freezer bags (the only brand recommended) then press out as much air as possible and follow the procedure for the water displacement method.

4. 4

   Drop bag in the water and make sure bag is fully submerged.

5. 5

   Cook for 10 minutes.

6. 6

   To serve: Remove asparagus from bag including any accumulated juices. Place asparagus on a serving dish with a sprinkle of salt, lemon zest and cheese.