Step 1

Set up your sous vide. I am using a large heavy bottom pot. Make sure your vessel is large enough to fully submerge your sous vide bag.

Step 2

Make sure you protect your surface.

Step 3

Set your sous vide to 180 F.

Step 4

Trim the dry ends off the asparagus.

Step 5

In a zip top or sous vide bag, place the asparagus and a few spoons for weight.

Step 6

Using the water displacement method to force the air out of the bag.

Step 7

So by pressing the asparagus, in the bag, below the surface of the water the pressure of the water will force the air out of the bag. Just don't let the water go IN the bag.

Step 8

Set the timer for 10 minutes for crisp and asparagus with a snap.

Step 9

Set the timer for 20 minutes if you like your asparagus to have a fold and a bend before it snaps.

Step 10

Normally when you sous vide, there is no cary over cooking if you were to leave the product in the water. Asparagus is on the the exceptions. It WILL continue to cook if you leave it in the water.