Sous Vide Asparagus with Garlic-Shallot Oil Recipe
Asparagus can be cooked many different ways, but using sous vide can remove most of the timing pressure. I especially like using sous vide on the thicker asparagus, since the lower temperature allows it to cook through without overcooking the outsides. For this recipe I like to combine the cooked asparagus with some olive oil infused with shallots and garlic then top it all off with some tarragon and lemon zest.
Note: You can learn more about vegetables from my How to Sous Vide Asparagus article or view all my sous vide vegetable articles.
Ingredients for Sous Vide Asparagus with Garlic-Shallot Oil
- 2 bunches asparagus, ends trimmed off
- 5 tablespoons olive oil
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 3 tablespoons chopped fresh tarragon leaves
- Zest from 1 lemon
- Parmesan cheese
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Cooking Instructions for Sous Vide Asparagus with Garlic-Shallot Oil
Preheat the water bath to 183°F (83.9°C).
Salt and pepper the asparagus and put in the sous vide bag. Seal the bag and place it in the water bath. Cook the asparagus for 10 to 30 minutes, until heated through and tender.
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.
Combine all the ingredients in a pot over medium heat. Heat until the shallots and garlic just begin to sizzle then reduce the heat and let steep for about 15 minutes.
Remove the asparagus from the bag and place on a plate. Spoon the shallot oil, along with the shallots and garlic, on top. Sprinkle with the tarragon and lemon zest. Grate some fresh parmesan cheese over the top, then serve.
Nutritional Information for Asparagus with Garlic-Shallot Oil
- Calories: 201
- Fat: 18g
- Protein: 5g
- Carbohydrate: 10g
- Fiber: 5g
- Sugar: 5g
- Cholesterol: 0mg
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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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