Sous vide asparagus

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Cooking asparagus sous vide takes away the guesswork. Properly cooking tender spring vegetables like asparagus is challenging. Divert your attention for just a few seconds and those babies go from perfectly green and snap-tender to Hulk-green and floppy. At 180°F/82°C, we found that the spears softened just enough while still keeping their snap. They remained bright green, and, because the spears were sealed in a bag while cooking, they retained all of their delicate, vegetal flavor (no…

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Ingredients 1 lb. asparagus ( break ends off because they are tough, bend asparagus until they snap and break. The tough part will break off) 1 tbsp. roasted red pepper and garlic flakes 1 tsp. sea salt 1 2 tsp. Olive oil 2 tbsp. butter 1 lime cut into 6 wedges Place in vacuum seal bag When sealing ensure that asparagus all lay flat Set immersion circulator to 135 F Cook for 1 hour

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