• Facebook
  • Instagram
  • Pinterest
  • YouTube
Platings and pairings logo.
Start Here
All Recipes
Perfect Pairings
Wine Travel
About
Home

Sous Vide Asparagus (with 3 Flavoring Ideas!)

Jump to Recipe

|

Posted by:

Erin Lynch

|

Updated:

February 28, 2025

|

5 from 15 votes

This site runs ads and generates income from affiliate links. Disclosure policy.

  • Facebook
  • Flipboard
  • Email

Learn how to cook perfect asparagus sous vide. Say goodbye to soggy asparagus, and hello to bright green, perfectly cooked spears. With three options for flavoring – garlic butter, lemon or parmesan.

Spears of asparagus cooked sous vide topped with parmesan shavings.

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe

The sous vide is my go-to tool for making juicy chicken breasts, filet mignon, ribeye, and pork chops. But today I’m sharing a sous vide vegetable recipe with you. And, it’s so incredibly tasty, you’ll probably never turn back.

In under 15 minutes, you’re guaranteed to have the most flavorful, tender (never soggy) asparagus.

Try it with one of these 15+ delicious sauces for asparagus!

ez-toc

📋 Tips for Making It

  • To trim the asparagus, look for the spot where the asparagus turns from white to green. This is where you want to cut. The easiest way to do this is to line up the spears in a row and slice off the ends all at once.
  • To keep the bag weighed down in the water bath, add a couple heavy butter knives or spoons to the bag before sealing. Or you can use sous vide weights.
  • Don’t salt your asparagus in the bag. Wait until after it’s cooked. This helps the asparagus retain its bright, green color.
Close up of uncooked asparagus spears.

✔️ Sous Vide Vacuum Seal Bags & Vacuum Sealing

  • After cooking sous vide for a while, I decided it was definitely worth the investment to purchase a FoodSaver® Vacuum Sealer. While you can seal using the water displacement method, I always found that I wasn’t quite able to get all the air out of my bag effectively. With the FoodSaver® Vacuum Sealer Bags the seal is extra tight. I also love that I can use the sealer to seal my veggies right when I purchase them from the store, ensuring that they stay extra fresh.
Asparagus in foodsaver bag with pats of butter before cooking sous vide.

ℹ️ How to Sous Vide Asparagus

  • Set sous vide to 180-degrees.
  • Trim your fresh asparagus.
  • Add the asparagus spears, butter and a couple heavy butter knives or spoons to a FoodSaver bag and seal using a vacuum sealer. Alternatively, you can use a ziploc bag and the water displacement method.
  • Cook for 8-12 minutes based on the cooking chart below.
  • Season with salt and pepper, and serve.

🌡 What Temperature to Sous Vide Asparagus?

  • It’s best to sous vide asparagus at 180-degrees for perfect results.
Asparagus floating in sous vide water bath

🕕 How Long Do You Sous Vide Asparagus?

  • Pencil Thin Asparagus: 8 Minutes
  • Medium Asparagus: 10 Minutes
  • Thick Asparagus: 12 Minutes

👩‍🍳 How to Season It

Parmesan

  • After cooking, sprinkle with 1/4 cup parmesan cheese, and season with salt and pepper.

Lemon

  • After cooking, sprinkle with the zest and juice of one lemon, and season with salt and pepper.

Garlic

  • Before sealing, add 2 cloves of minced or grated garlic to the bag of asparagus and butter.

Or, try one of these 15+ delicious sauces for asparagus!

If you loved this recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

🍴 What to Serve with It

  • Shrimp Risotto Recipe
  • Lemon Risotto with Mascarpone
  • Shake n Bake Pork Chops
  • Easy Roasted Chicken
  • Slow Cooker Osso Buco
  • Lamb Chops

🛒 More Sous Vide Cooking

  • Sous Vide Corn on the Cob
  • Sous Vide Pork Tenderloin
  • Sous Vide Homemade Limoncello Recipe
  • Sous Vide Filet Mignon
  • Sous Vide Infused Vodka
  • Sous Vide Carrot Ginger Soup
  • Sous Vide Vanilla Extract
  • Sous Vide Chicken Breasts

Save This Recipe!

Enter your email address to get a link to this post conveniently in your inbox!

Save Recipe – Before Recipe Card

Spears of asparagus cooked sous vide topped with parmesan shavings.

Full Recipe

Sous Vide Asparagus

How to cook perfect asparagus sous vide. Bright green, perfectly cooked spears. With three options for flavoring – garlic, parmesan or lemon.
5 from 15 votes
Print Pin
Serves 4 people
Created by Platings and Pairings
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins

Equipment

  • Sous Vide Machine
  • FoodSaver
  • Sous Vide Weights

Ingredients

  • 1 bunch asparagus (about 1 pound)
  • 2 Tablespoons butter
  • Salt and pepper (to taste)

Parmesan:

  • 1/4 cup grated parmesan cheese

Lemon:

  • 1 lemon (zested and juiced)
  • Salt and pepper (to taste)

Garlic:

  • 2 cloves garlic (minced or grated)

Instructions

  • Set sous vide to 180-degrees.
  • Trim the woody ends of the asparagus.
  • Add the asparagus, butter and a couple heavy butter knives or spoons to a FoodSaver bag and seal using a vacuum sealer. Alternatively, you can use a ziploc bag and the water displacement method. (The butter knives help to keep the bag weighed down in the water).
  • Cook for 8-12 minutes based on the cooking chart below.
  • Remove from water bath, season with salt and pepper, and serve.

Parmesan:

  • Sprinkle with parmesan cheese after cooking and season with salt and pepper.

Lemon:

  • Sprinkle with lemon zest and juice and season with salt and pepper.

Garlic:

  • Before sealing, add garlic to bag of asparagus and butter.

Notes

Cooking Time: 
  • Pencil Thin Asparagus: 8 Minutes
  • Medium Asparagus: 10 Minutes
  • Thick Asparagus: 12 Minutes

Nutrition

Calories: 88kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 146mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2020. It was updated in 2022. Enjoy!

  • Facebook
  • Flipboard
  • Email
5 from 15 votes (15 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 responses

  1. Derek
    May 14, 2023

    To trim asparagus, simply hold the green part of the stalk in one hand and the white part in the other and snap them. It will always break at the point where the woody part starts.

    Reply
  2. Emily Cox
    November 15, 2024

    Can you make ahead without a sous verde machine?

    Reply
  3. A1 Lottery LOGIN
    April 12, 2025

    This post is so helpful! I love the idea of using garlic and lemon to enhance the flavor of asparagus. Can’t wait to try these sous vide techniques—thanks for sharing such delicious ideas!

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

Know More

Follow Me on Social!

  • Instagram
  • Facebook
  • Pinterest
  • X
  • YouTube

Recent Recipes

  • Crispy Smashed Broccoli with Parmesan + Sriracha Ranch
  • Raspberry Italian Cream Soda Recipe
  • Carrot Top Pesto
  • Cucumber Salsa
  • Balsamic Reduction (Balsamic Glaze)
  • Shake and Bake Potatoes
  • Cod Piccata 
  • Greek Chicken Quinoa Salad

Dish Type

30 Minute Meals
Appetizer Recipes
Cocktail Recipes
Dessert Recipes
Healthy Recipes

Cooking Method

Air Fryer Recipes
Grilling Recipes
Instant Pot Recipes
Slow Cooker Recipes
Sous Vide Recipes

Ingredient

Beef Recipes
Chicken Recipes
Lamb Recipes
Pork Recipes
Seafood Recipes

Cocktails

Classic
Gin
Margarita
Moscow Mule
Vodka

Sides

Bread
Potatoes
Rice
Salad
Vegetables

Travel

Australia
California
Europe
Hawaii
Italy
About Me
Contact
Privacy Policy

© All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.