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Forever and a day now, my go-to asparagus cooking method has been to steam it and then sear on a grill or in a hot skillet. And it was good. But I admit, sometimes I didn’t get it cooked evenly. Here a little-tougher, and there a little-softer. This sous vide parmesan garlic asparagus not only solves my consistency issue, it also tastes crazy amazingly good. You taste the asparagus. It’s not muted or hiding somewhere. A little salt and parmesan (nice, but really optional) and this is easily a favorite side dish in our house.
Crazy Easy. Crazy Good.
This sous vide parmesan garlic asparagus is not difficult to make. At all. The hardest part (and it’s not hard) is trimming the asparagus. I like to take one piece (usually the largest, thickest one) out of the bunch and bend it. It’ll snap at the line between tender and woody. I use the length of that piece as my guide for cutting the remaining asparagus. Just line them up and give it one good cut. Boom, done. And that’s the hardest part!
I like parmesan on the asparagus, but I’ve also left it out and still loved this dish.
I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
Also try my sous vide garlic herb potatoes.
Sous Vide Parmesan Garlic Asparagus
Equipment
Ingredients
- 1 bunch asparagus trimmed
- 4 tablespoons unsalted butter divided
- kosher salt to taste
- 1 tablespoon garlic minced
- ¼ cup Parmesan cheese grated or shredded
Instructions
- Pre-heat your sous vide water to 185 F.
- Rinse the trimmed asparagus and pat dry.
- Place the asparagus in your vacuum bags in a single row. Do not overlap. Use more bags if you need them.
- Put one tablespoons of butter at the 4 corners of the asparagus.
- Add a few good pinches of salt (try to sprinkle it around).
- Add the garlic to the center of the bag.
- Remove all of the air from the bag and close, or vacuum seal tight.
- Transfer to the sous vide and cook for 14 minutes.
- Remove asparagus from bag and transfer to a serving platter.
- Serve topped with the buttery juices from the bag and sprinkled with Parmesan and more salt, if desired.
Notes
Nutrition
Nutritional values are approximate.
You taste the asparagus. It’s not muted or hiding somewhere.