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Glazed Asparagus With Bacon

This smoky asparagus will add vibrance and sophistication to any main dish and can also be served as a starter with a dipping sauce of choice. The smoky bacon and parmesan make it even harder to resist.

Cuisine: American

Yield: 4 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 

10-20 minutes

Recipe Type: Side, Gluten-Free

INGREDIENTS

  • 1 bunch asparagus (1lb/450g) potatoes, trimmed
  • 2 whole garlic cloves, peeled
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons mustard
  • 1 teaspoon lemon zest
  • ¼ cup parmesan cheese, finely grated
  • 3 strips cooked crispy smoked bacon, crumbled
  • Salt and freshly ground pepper, to taste

METHOD

1

Insert your Saki Sous Vide Cooker into a pot or another sous-vide -friendly container; fill the pot with water between the MIN and MAX marks and set the temperature to 182.3°F/83.5°C.

2

While the water is heating, combine asparagus, garlic cloves, mayonnaise, paprika, mustard, and lemon zest in 1-gallon zip-lock bag (or use a vacuum-sealing bag). Season to taste.

3

Once the water temperature is reached, insert the bag into the water or clip onto the side of the container. If using a zip-lock bag, use the water displacement method to remove the air by slowly submerging the bag into the water and then sealing. To prevent floating, place 2 heavy dessert spoons into the bag.

4

Set the cooking time to 10 minutes if you prefer crispy asparagus or to 20 minutes for a more tender one.

5

When the time is up, remove the bag from the water and check the asparagus for doneness.

6

Transfer asparagus to a serving plate, scatter bacon on top and sprinkle with parmesan cheese before serving.

 

 

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