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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.
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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.
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