INGREDIENTS

• 500 g green asparagus
• Salt, pepper
• 20 g butter
• 100 g cherry tomatoes

ALSO

• Olive oil for frying

PREPARATION

Wash and clean the asparagus, peel the bottom third if necessary and cut off the woody ends. Place the asparagus spears in a suitable vacuum bag, e.g. ZWILLING FRESH & SAVE bag M, folding the bag opening over so that the zipper does not get dirty. Season with salt and pepper and cover with butter. Close the bag and vacuum seal it.

Attach the ZWILLING ENFINIGY sous-vide stick to a suitable pot, e.g. ZWILLING Pro 28 cm. Fill the pot with water, observing the maximum capacity on the stick. Heat the water to 85 °C. Once the temperature is reached, place the bag in and cook the asparagus sous-vide for 30 minutes, longer if necessary depending on the thickness of the spears.

At the end of cooking, remove the bag from the water bath, take out the asparagus spears and pat dry.

Wash and drain the cherry tomatoes. Brush a (grill) pan, e.g. ZWILLING Plus with oil and grill the asparagus spears with the cherry tomatoes in it, turning or tossing several times, until the asparagus has taken on colour. Season with salt and pepper.

Serve with boiled potatoes or salmon with Béarnaise sauce.

TIP

Green asparagus is available all year round, unlike white, which is only in season from the end of April to June.

INFO

When cooking sous-vide, make sure that the food is covered with water for the entire cooking time. The ZWILLING ENFNIGY sous-vide rack helps with this. The universal ZWILLING sous-vide lid reduces heat loss during cooking.