Asparagus cooked sous vide not only has a consistent consistency. It is also great for stocking up, at least for a few days.

If it is then needed, a few minutes in a water bath or steam are sufficient to finish the asparagus.

Of all the variants we tested, this one was the best:

  • Peel asparagus
  • save the bowls for the asparagus soup base
  • Place the required number of asparagus spears per portion next to each other in a boil-proof vacuum bag
  • add some butter, some salt, a pinch of sugar . . .