Asparagus cooked Sous Vide in Butter | Recipe by

Asparagus cooked Sous Vide in Butter

Asparagus cooked Sous Vide in Butter Vegetables and Sides
  • COOK TIME: 15 Minutes
  • PREP TIME: 15 Minutes
  • SERVES: 2


  • 1 Asparagus Bunch
  • 50g Butter
  • 1/2 tsp Salt
  • 50g Truffle Butter, Truffle Oil or Freshly Grated Truffle (optional)



  1. Preheat your water bath to 85 degrees
  2. Prepare the asparagus by peeling up to the bottom of the spear and place in a pouch along with the peelings
  3. Add the truffle butter and normal butter along with the salt, and vac-seal
  4. Put the pouch into your water bath for 15 minutes
  5. Keep checking the water bath to make sure the water is covering the pouch
  6. Place the pouch in ice water until cold and keep in the fridge for up to three days, or use immediately

By adding the asparagus peelings – which hold a lot of flavour – it ensures no flavour loss at all.

To regenerate from cold heat the asparagus in a hot pan.

Chef’s Tip –

Try lots of herbs instead of truffe butter to infuse flavour

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