Step 1

Set sous vide to 180-degrees.

Step 2

Trim the woody ends of the asparagus.

Step 3

Add the asparagus, butter and a couple heavy butter knives or spoons to a FoodSaver bag and seal using a vacuum sealer. Alternatively, you can use a ziploc bag and the water displacement method. (The butter knives help to keep the bag weighed down in the water).

Step 4

Cook for 8-12 minutes based on the cooking chart below.

Step 5

Remove from water bath, season with salt and pepper, and serve.

Step 6

Sprinkle with parmesan cheese after cooking and season with salt and pepper.

Step 7

Sprinkle with lemon zest and juice and season with salt and pepper.

Step 8

Before sealing, add garlic to bag of asparagus and butter.