Asparagus and sous vide cooking are made for each other. In less than ten minutes, you have crisp, tender and sweet asparagus. Never overcooked. Always just right.

Photography Credit: Alison Conklin

Hands down, asparagus is my favorite spring and early summer veggie. And it’s not really hard to cook, but very easy to overcook—more on that in a minute!

Roasting and grilling asparagus certainly have their merits, but there’s something special that happens when asparagus is cooked sous vide. It’s almost as if the asparagus becomes the best version of itself. It rises to the occasion, transforming into picture-perfect asparagus—vibrantly green and intensely flavorful.

Our Favorite Videos Get Recipe »

HOW DOES SOUS VIDE COOKING WORK?

How does sous vide work, exactly? Well, an immersion circulator creates a consistent temperature environment that ensures consistent cooking results. It’s a slow, gentle poach that helps food retain its moisture, too.

The asparagus in today’s recipe become tender when cooked sous vide, but are also intensely flavorful. The inherent sweetness in this vegetable comes right out.

New to sous vide cooking? Start here!

WHY COOK ASPARAGUS SOUS VIDE?

Asparagus is easy to cook, but it’s also easy to overcook. There’s a very fine line between snappy and soggy!

The real advantage of sous vide with vegetables like this is that it guarantees consistent results. The asparagus will be firmer and more intensely asparagus-y tasting than with other cooking methods.

Freshness also makes a difference with flavor when you cook asparagus sous vide, so look for local, just-picked asparagus if you can. Locally grown asparagus is just going to taste better. After being cooked sous vide, it’s like you’ve created the most vivid snapshot of a veggie at its prime. Except, of course, you can eat this snapshot.

HOW TO SELECT ASPARAGUS

If you have freshly picked asparagus in your garden, hooray! You’ll be assured a tender and flavorful sous vide experience with asparagus this fresh.

If you’re buying at a farmers’ market or grocery store, take a look at the tips and the cut ends of the spears. If the tops are still closed tight and the bottoms look moist, the asparagus is fresh. If it seems like the tops are flowering open and the bottoms are very dry, the asparagus has started to lose moisture. You can still eat it, of course—it just won’t taste quite as good.

HOW LONG TO COOK ASPARAGUS SOUS VIDE?

In comparison to a lot of other sous vide recipes, asparagus cooks up fairly quickly—it can be ready within 6 to 10 minutes, depending on how thick the spears are. Longer cook times are required for more dense vegetables, such as potatoes, and large cuts of meat.

If your asparagus is pencil-thin, cook them for 6 or 7 minutes and then check to see if they’re tender.

Cook asparagus that’s a little thicker for 7 or 8 minutes, then check it. If a fork doesn’t go into it easily, you need a couple more minutes.

When it’s done, the asparagus ought to be vivid green and tender.

WAYS TO USE LEFTOVER ASPARAGUS

Asparagus cooked sous vide makes great leftovers, either on its own or in other dishes! I chopped up some of the leftover asparagus I had from testing this recipe and mixed it with some pasta, lemon zest, and Pecorino cheese for a quick dinner.

You can also cut up leftover asparagus and add to salads, or put them in an omelet or add them to something like Elise’s Mini Muffin Frittatas. Feel free to chop up some of your favorite herbs with asparagus; I opted for simple salt and pepper, along with a shower of lemon zest. And you can certainly skip the olive oil or butter, but it adds some flavor, so why not?

MORE SOUS VIDE RECIPES TO TRY!