Poached Green Asparagus

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Asparagus is a springtime staple and you don’t have to do much to this delicate vegetable.

In this recipe, the asparagus is poached in water with salt, sugar and a little butter added to give it an extra delicious flavour.

With temperature control, you can poach vegetables in your pot but achieve the same level of temperature control as if you were using the sous vide method – just without the hassle of vacuum packing. The result is absolutely stunning.

Ingredients

Poached Asparagus

1.5 l Water

500 gram Asparagus

1 tbsp. Salt

1 tbsp. Sugar

25 gram Butter

Steps

1
Heat the water

Add the water to a saucepan. Turn on the program. The water is now heated to 95 °C.

2
Prepare the asparagus

Rinse the asparagus and snap the woody ends off. You can find the point to snap by carefully bending the bottom of the spears – there is a natural point on the stem where it will easily break

3
Poach the asparagus

Add salt, sugar and butter to the water. Stir until dissolved.

Add the asparagus. Cook until tender but retaining its bite, about 10 minutes. The cooking time depends on the thickness of the asparagus, if they’re very thick they might need up till 15 minutes.

Drain and serve.

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