Eosinophilic Esophagitis Friendly Sous Vide Asparagus
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Learn more →Ingredients
4 servings
- 1 lb asparagus, woody ends trimmed
- 2 tbsp olive oil, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
For serving
- flaky sea salt, for finishing
- lemon wedges, for serving (optional)
Instructions
- 1
Fill a large pot or sous vide container with water and attach the immersion circulator. Set the temperature to 183°F (84°C) and allow the water to come to temperature.
- 2
Place the trimmed asparagus in a zip-top bag or vacuum bag in a single layer. Drizzle with 1 tbsp of the olive oil and season with the kosher salt and black pepper. Seal the bag using the water-displacement method (for a zip-top bag, lower it slowly into the water until just the zipper is above the surface, then seal) or vacuum-seal it.
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