Sous Vide Asparagus Recipe with Dijon Mustard Vinaigrette
Asparagus cooked sous vide is similar to blanched asparagus but ends up with a stronger flavor and slightly firmer texture. Because asparagus is so tender to start with you only need a short cooking time, usually 10 to 30 minutes, depending on the thickness of the asparagus. For thicker asparagus it can be helpful to peel off the tougher outer layer and they might need a little longer in the water bath.
Asparagus and Dijon mustard pair really well so I make a simple Dijon vinaigrette to dress the finished asparagus with. It adds tangy base flavors while not overpowering the asparagus itself.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Sous Vide Asparagus with Dijon Mustard Vinaigrette Ingredients
1 bunch asparagus
Salt and pepper
1 tablespoon white wine vinegar
1 tablespoon lemon juice
11/2 tablespoons Dijon mustard
1/4 cup olive oil
2 tablespoons chopped tarragon
Salt and pepper
Tarragon leaves, chopped
Sous Vide Asparagus with Dijon Mustard Vinaigrette Instructions
At least 10 to 30 minutes before serving
Preheat the water bath to 183°F (83.9°C).
Place the asparagus in a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking. Salt and pepper the asparagus then seal the bag. Place in the water bath and cook for 10 to 30 minutes.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Once the asparagus is tender remove it from the bag.
At least 20 minutes before serving
Combine all the ingredients and whisk or blend together. The vinaigrette can be made several hours ahead of time and re-whisked just before serving.
Place the asparagus on a plate and drizzle the Dijon mustard vinaigrette over the top. Sprinkle the tarragon on top and serve.
Because xanthan gum is a modernist ingredient, the amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.
I almost always thicken the vinaigrette by blending in 0.2% to 0.3% xanthan gum. It really clings to the asparagus a lot better with the addition of the xanthan gum.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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