Sous Vide Asparagus
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Ingredients25 m servings 51 cals
Original recipe yields 4 servings (1 pound asparagus)
- Set a sous vide cooker inside a large pot and pour water to the fill line to make the water bath. Preheat sous vide to 185 degrees F (85 degrees C).
- Wrap rosemary and garlic loosely in cellophane to keep it separate from the asparagus. Place in a resealable bag with asparagus and butter. Remove air from bag and seal. Set sous vide timer for 15 minutes.
- Remove cooked asparagus from the bag, place on a plate, and discard the rosemary and garlic.
Per Serving: 51 calories; 3.2 g fat; 4.7 g carbohydrates; 2.6 g protein; 8 mg cholesterol; 24 mg sodium. Full nutrition