I recently tried sous vide asparagus and got perfectly tender but still crisp results using my Anova Precision® Cooker.
How I did it:
Set temp to 85 °C (185 °F)
Cooked for 15–20 minutes
Seasoned with olive oil, salt, pepper, and a squeeze of lemon after cooking
The texture came out amazingly consistent — no mushiness, just crisp and vibrant stalks! I finished them off with a quick sear in a hot pan for extra char.
Would love to hear how others are cooking veggies sous vide — temps/times, seasonings, or your favorite finishing touches!
That sounds fantastic 85 °C is a great call for keeping them tender but not mushy. I like finishing with a quick sear too, or sometimes a broiler blast with garlic and chili flakes for extra punch
I finished them off with a quick sear in a hot pan for extra char.