- Carefully peel the asparagus using a vegetable peeler, starting from the head towards the foot. Then itasser by hand the hard and fibrous end (the wood). The rrinse with cold water, then dry them gently. Add, according to taste, a pinch of fleur de sel.
- Dispose the asparagus flat in two bags under‑empty Le Parfait® 20x30 cm. Clean the edges carefully of bag. Pproceed to power on empty in automatic or manual mode using a suitable machine and realize a welding wet.
- Immerse the immersion heater Le Parfait® in a pot of water. Rset the temperature to 90 °C and cooking time to 10 minutes. When the water has reached the temperature requested, immerse the bags.
- At the end of cooking, remove the bags using tongs and let them cool. To speed up the process, you can run them under a stream of water at room temperature.
- Open the bag and enjoy!
Sous vide cooking is a simple and gentle method, ideal for delicate products such as asparagus, zucchini or fine green beans.
Recipe from chef Bastien HODE
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