# Perfect Sous Vide Asparagus — Tips to Nail Texture Every Time!

**URL:** <https://community.anovaculinary.com/t/perfect-sous-vide-asparagus-tips-to-nail-texture-every-time/35260>\
**Category:** General\
**Created:** [December 19, 2025, 3:00pm UTC](https://community.anovaculinary.com/t/perfect-sous-vide-asparagus-tips-to-nail-texture-every-time/35260 "2025-12-19T15:00:35Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![ponam45](https://avatars.discourse-cdn.com/v4/letter/p/ba9def/32.png) [@ponam45](https://community.anovaculinary.com/u/ponam45)\
**Post date:** [December 19, 2025, 3:00pm UTC](https://community.anovaculinary.com/t/perfect-sous-vide-asparagus-tips-to-nail-texture-every-time/35260/1 "2025-12-19T15:00:35Z")

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Hey Food Nerds! 👋

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! 🍽

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**Author:** ![olivia11](https://avatars.discourse-cdn.com/v4/letter/o/8797f3/32.png) [@olivia11](https://community.anovaculinary.com/u/olivia11)\
**Post date:** [December 20, 2025, 10:40am UTC](https://community.anovaculinary.com/t/perfect-sous-vide-asparagus-tips-to-nail-texture-every-time/35260/2 "2025-12-20T10:40:56Z")

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> [@ponam45](#):
>
> - 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

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**Author:** ![Artie](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/artie/32/3227_2.png) [@Artie](https://community.anovaculinary.com/u/Artie)\
**Post date:** [January 18, 2026, 3:47pm UTC](https://community.anovaculinary.com/t/perfect-sous-vide-asparagus-tips-to-nail-texture-every-time/35260/3 "2026-01-18T15:47:22Z")

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Hey Olivia. Can you expand on what you mean by “broiler blast?” Time & temp?