Serves 4

INGREDIENTS

• 1 pound (456 g) asparagus, medium thickness stalks, trimmed
• 1 tablespoon (15 ml) extra virgin olive oil or butter
• salt and pepper to taste

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 176F/80C.
2. Drizzle the spears with olive oil (or add butter) and season with salt and pepper.
3. Put the asparagus into one or more cooking pouches in a single layer and vacuum seal.
4. Submerge in the water bath and cook for 15 minutes.
5. Pull the pouch out of the water bath, open it immediately, and serve, as is or topped with your favorite sauce.