Mold Detox 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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