Prep Time: 1hour, 5 minutes
Cook Time: 20-30 minutes
2 Bunches (about 20 pieces) White Asparagus, ends trimmed
1/4 C White Wine
1/4 C Vegetable Stock
10 Whole Black Peppercorns
Preparation: White Asparagus
Combine white wine, vegetable stock and whole black peppercorns in vacuum bag.
Vacuum seal asparagus and liquid. Marinate for 1 hour.
Set the rear pump flow switch of Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the to 82°C / 180°F.
Once target temperature is reached, place vacuum sealed asparagus in circulating water bath.
Cook sous vide for about 20-30 minutes, or until tender.