Sous Vide Asparagus

Fast, simple, and delicious sous vide asparagus with a hint of rosemary and garlic.

Step: 1

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).

Step: 2

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.

Step: 3

Remove cooked asparagus from the bag, place on a plate, and discard the rosemary and garlic.

Per Serving: 51 calories; protein 2.6g; carbohydrates 4.7g; fat 3.2g; cholesterol 8.1mg; sodium 24.1mg.

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