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Sous Vide Asparagus With A Creamy Mustard Sauce
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Chef :
Ryan GoodwinSous Vide Asparagus With A Creamy Mustard Sauce
Experimenting with the circulator. This is a great way to cook asparagus very consistently, but you can definitely just steam or blanch the asparagus and make the sauce separately with very similar results.
Cooking instructions
* Step 1
Prepare water bath to 85C.
* Step 2
Take each stalk of asparagus and snap off the tough end of the stem. Then, arrange the asparagus in a vacuum bag and set aside.
* Step 3
Combine milk, Dijon and a pinch of salt. Mix well. Pour over asparagus. Seal bag.
* Step 4
Open the bag and pour the excess liquid into a small sauce pan.
* Step 5
Immerse asparagus in water bath for 8 minutes.
* Step 6
Stir in the remaining ingredients and season to taste.
* Step 7
Serve the asparagus with the sauce.
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