Sous-vide asparagus with brown butter
Very flavourful green asparagus cooked precisely, then coated in brown butter.
30minPrep 10minCooking 20min 4 servings🟢 EasySOUS_VIDEVegetarianGluten-free
C
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Preheat the water bath to 85°C. Trim the asparagus and place it flat in a bag with 15 g of butter.
🌡 85°C🔧 thermoplongeur - 2
Cook for about 15 minutes, depending on thickness.
🌡 85°C⏱ 15 min🔧 thermoplongeur - 3
Meanwhile, heat the remaining butter until nut-brown.
- 4
Serve the asparagus with brown butter, lemon and salt.
Frequently asked questions
Should green asparagus be peeled?▾
Only the lower part if the stems are thick or fibrous.
How should this recipe be stored?▾
Promptly refrigerate leftovers in an airtight container and reheat them thoroughly when appropriate for the recipe.
