Whole 30 Sous Vide Asparagus

Total time25 min

Prep time10 min

Cook time15 min

4.6

(20)

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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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