Ingredients
1 kg white asparagus
,
peeled
50 g butter
,
melted, cooled
1 tsp sugar
¾ tsp salt
1 lemon
,
some zest, removed with a potato or vegetable peeler
Preparation
Put the asparagus and the remaining ingredients into a vacuum bag and vacuum seal it. Place the bag on a perforated stainless steel tray, put into the cooking space and cook at 85 °C for about 30 minutes using the Vacuisine mode. Take out and serve with the cooking juices.
Vacuisine 85 °C for 30 Mins
Tips
Depending on the thickness of the asparagus, extend the cooking time by about 5 to 10 minutes.
Cook green asparagus at 85 °C for about 20 minutes. Depending on the thickness of the asparagus, extend the cooking time by about 5 minutes.
Additional information
Created on
4/17/25
