Ingredients
- •2 lbs fresh asparagus, medium thickness
- •3 tbsp unsalted butter
- •2 cloves garlic, thinly sliced
- •1 tsp kosher salt
- •½ tsp black pepper
- •2 tbsp white truffle oil
- •¼ cup pine nuts
- •½ cup Parmesan cheese, freshly shaved
- •2 tbsp fresh lemon juice
- •1 tbsp lemon zest
- •2 tbsp fresh parsley, chopped
- •Flaky sea salt for finishing
- •Extra truffle oil for drizzling
Instructions
Wash asparagus and snap off woody ends where they naturally break
Trim spears to uniform length if desired for elegant presentation
Place asparagus in single layer in vacuum-seal bag or large zip-top bag
Add butter, sliced garlic, kosher salt, and black pepper to bag
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 183°F (84°C)
Submerge sealed bag in water bath, ensuring asparagus is fully submerged
Cook for 30 min until crisp-tender with bright green color
While asparagus cooks, toast pine nuts in dry skillet over medium heat for 3–4 min until golden and fragrant
Stir frequently to prevent burning, then transfer to plate to cool
When cook time is complete, remove asparagus from bag
Transfer asparagus to serving platter, reserve garlic and butter from bag
Drizzle asparagus with 2 tbsp white truffle oil
Squeeze fresh lemon juice over asparagus
Drizzle with reserved garlic butter from bag
Top with freshly shaved Parmesan cheese
Sprinkle with toasted pine nuts
Garnish with lemon zest and fresh parsley
Finish with flaky sea salt and extra drizzle of truffle oil
Serve immediately while warm
Notes
- •Use white truffle oil for most delicate flavor, black truffle oil for earthier taste
- •Fresh Parmesan shaved with vegetable peeler creates beautiful ribbons
- •This makes an impressive side for beef tenderloin or roasted chicken
- •Perfect for Thanksgiving, Christmas, or Easter dinner
- •Can be cooked ahead and reheated in bag at 140°F for 10 min