Sous Vide Asparagus Recipe with Dijon Mustard Vinaigrette

For the Asparagus

At least 10 to 30 minutes before serving

Preheat the water bath to 183°F (83.9°C).

Place the asparagus in a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking. Salt and pepper the asparagus then seal the bag. Place in the water bath and cook for 10 to 30 minutes.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Once the asparagus is tender remove it from the bag.

For the Dijon Vinaigrette

At least 20 minutes before serving

Combine all the ingredients and whisk or blend together. The vinaigrette can be made several hours ahead of time and re-whisked just before serving.

To Assemble

Place the asparagus on a plate and drizzle the Dijon mustard vinaigrette over the top. Sprinkle the tarragon on top and serve.

Modernist Notes

Because xanthan gum is a modernist ingredient, the amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

I almost always thicken the vinaigrette by blending in 0.2% to 0.3% xanthan gum. It really clings to the asparagus a lot better with the addition of the xanthan gum.