White asparagus – sous vide

Ingredients

• 1 pack white asparagus
• 100 ml milk
• 1/2 tsp salt
• 1/2 tsp sugar
• 20 gr butter

Steps

1. Grip an asparagus spear in the middle and snap off the base. It should break at the tender part.
2. Lay each spear flat on a chopping board. Start about 3cm from the tip and peel away the outer layer.
3. Place the asparagus in a sous vide bag with the milk, salt and sugar, then cook at 85c for 25 mins.
4. Open the bag carefully and pour off the liquid. The author saves it in a pan and simmers it with an onion and the bottom ends of the asparagus to make soup.
5. Transfer the asparagus to a serving plate and add the butter and some coarse sea salt.