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Sous Vide Style White Asparagus

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“Sous Vide is a style of cooking whereby the food is vacuum sealed in plastic bags and cooked in water that is not quite boiling. It is a way to balance and season food and enhance the flavor as well. Most people do not have a vacuum sealer, but the same effect can be gotten with a simple sealable plastic bag. Just be sure to press out as much air as you can. This recipe is from Thomas Keller, LA Times.”

Ingredients Nutrition


  1. Trim asparagus by cutting off the tough bottom ends and peeling so that all the spears are about the same size; place them in a single layer in the plastic bag with the tips pointing up.
  2. Add a pinch of sugar and a pinch of salt, then the milk; vacuum pack.
  3. Place bag in a large pot of water heated to 185 degrees F (will not be boiling, water boils at 212 degrees F); cook for 30 minutes.
  4. Remove bag and submerge in an ice water bath to stop the cooking and to chill the asparagus.
  5. Rinse the asparagus well with cold water; cut each spear, on the diagonal, into 3 pieces.

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