- 1 pound (456 g) asparagus, medium thickness stalks, trimmed
- 1 tablespoon (15 ml) extra virgin olive oil or butter
- salt and pepper to taste
- Fill and preheat the SousVide Supreme to 176F/80C.
- Drizzle the spears with olive oil (or add butter) and season with salt and pepper.
- Put the asparagus into one or more cooking pouches in a single layer and vacuum seal.
- Submerge in the water bath and cook for 15 minutes.
- Pull the pouch out of the water bath, open it immediately, and serve, as is or topped with your favorite sauce.