Sous vide Recipe Book 2018

1
Peel the asparagus. Rinse the
lemon under hot water and
pare off a shard of the zest. Add
to the vacuum-sealing bag with
the asparagus and the other
ingredients, and vacuum seal.
(See below for settings)
2
Cook the asparagus.
(See below for settings)
3
Remove from the
vacuum-sealing bag and
serve with boiled potatoes and
Wiener schnitzel.
Ingredients
500g white asparagus
(medium thickness)
1unwaxed lemon
30g butter
½tsp sugar
½tsp Fleur de Sel
Preparation time:
ca. 45minutes
Cooking duration:
30minutes
Step 1 settings
Vacuum seal the bag
Vacuum level 3
Step 2 settings
Cooking method: Sous-vide
Temperature: 185°F (85°C)
Duration: 30minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
White asparagus
Vegetables64