As the topic says, what’s your favorite time/temp for doing a portion for two, of asparagus? So it comes out soft and tender?
Thanks all.
Here is how I make asparagus:
Put hot water in container and set machine to maintain 185° F.
Break off bottom the rinse well or even soak in cold water to make sure no dirt remains.
Vacuum seal in bag with a little good olive oil and seasoning(s) of choice.
Immerse in hot water for 10-15 minutes.
Serve or I like to give them a quick sear for even more flavor.
Thanks John. I’ll give that a shot.
What seasonings do you like?
Save asparagus snaps frozen for flavoring risotto.
Excuse my ignorance, what is an “aparagus snap?”
The stem part that you snap off
Doug Huffman
Washington Island
Wisconsin
Thru Death’s Door
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Doh! Thanks. 
In addition to a little olive oil I use lemon and fresh tarragon after cooking.
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Thanks again John. We’ll give that a go.