Last Updated on March 2, 2025 by Lisa Keys
This sous vide asparagus recipe with parmesan lemon butter is a flavorful spring side dish. The recipe features crisp tender spears with a vibrant green color topped with a bright lemon seasoning. Growing asparagus is easy and by next month there will be an abundance in my vegetable garden. However, there is plenty in the grocery store now, so why wait?
Sous vide cooking is one of my favorite ways to cook vegetables. While I enjoy more traditional cooking methods like steaming asparagus the benefits of sous vide over other cooking methods is worth mentioning. Cooking in a sous vide bag under vacuum retains more nutrients, intensifies flavor (there is no loss of aroma) and the precise time and temperature yields perfectly cooked vegetables every time. This is especially true for cooking asparagus sous vide. With the controlled time and temperature of an immersion circulator there will be no limp soggy spears. Plus, most cooked vacuum sealed vegetables will keep for a week in the refrigerator which is great for meal prepping.
How to prepare asparagus for sous vide cooking
- Choose asparagus spears of similar thickness. The thickness of the asparagus does matter. Not only for even cooking, but for determining the cooking time.
- Trim woody ends of asparagus. I prefer to shave the ends with a vegetable peeler, but trimming with a knife is fine. I avoid the bend and break as it produces too much waste.
- Place asparagus spears in a vacuum sealer bag in a single layer. A Ziploc freezer bag is an alternative if using the water displacement method.
- Add butter or olive oil and any dry seasoning you like to the bag. These are all optional.
- Seal the bag removing as much air as possible.
I like asparagus cooked to the crisp tender stage. If you prefer them more tender, then it is easy to adjust the texture with this sous vide asparagus recipe. While I like a sous vide time of 10 minutes for ½-inch thick spears you may prefer a longer time like 12 minutes. Pencil thin spears may only take 6-8 minutes while thicker asparagus will need longer cook times. This is the beauty of the sous vide method. It's easy to adjust to your taste.
The Best Asparagus Toppings
- Melted butter or lemon olive oil, salt, lemon zest and grated Italian cheese
- Toasted sesame oil with ginger, garlic and soy sauce
- The classic hollandaise sauce
- Add crispy buttered breadcrumbs, pine nuts or toasted sesame seeds
What to serve with this sous vide asparagus recipe
How to store fresh asparagus spears.
The best way to store raw asparagus is to place the spears, cut side down, in some water. Place a plastic bag over the top and keep in the refrigerator. The asparagus will stay fresh for days.
Sous Vide Asparagus Recipe with Parmesan Lemon Butter
Equipment
- 1 immersion circulator
- 1 vacuum sealer
Ingredients
- 8 (½-inch thickness) spears of fresh asparagus ends trimmed
- 1 tablespoon unsalted butter or lemon olive oil
- ¼ teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 1 tablespoon grated parmesan or pecorino romano cheese
Instructions
- 1. Place your vessel filled with water on a cooling rack or hot pad. Not directly on any countertop that could crack from the heat. Attach immersion circulator and heat water to 183°F. Set the timer for 10 minutes. 2. Meanwhile, place asparagus spears in a vacuum sealer bag in a single layer. Add butter or olive oil. 3. Seal bag keeping asparagus separated as best as possible. If using Ziploc freezer bags (the only brand recommended) then press out as much air as possible and follow the procedure for the water displacement method. 4. Drop in the water and make sure bag is fully submerged. 5. Cook for 10 minutes. 6. To serve: Remove asparagus from bag including any accumulated juices. Place asparagus on a serving dish with a sprinkle of salt, lemon zest and cheese.
Lisa Keys
Just love cooking asparagus this way. The flavor is so fresh and intense.