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Set sous vide to 180-degrees.
Trim the woody ends of the asparagus.
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).
Cook for 8-12 minutes based on the cooking chart below.
Remove from water bath, season with salt and pepper, and serve.
Sprinkle with parmesan cheese after cooking and season with salt and pepper.
Sprinkle with lemon zest and juice and season with salt and pepper.
Before sealing, add garlic to bag of asparagus and butter.