Sous Vide Asparagus Recipe with Dijon Mustard Vinaigrette

Asparagus cooked sous vide is similar to blanched asparagus but ends up with a stronger flavor and slightly firmer texture. Because asparagus is so tender to start with you only need a short cooking time, usually 10 to 30 minutes, depending on the thickness of the asparagus. For thicker asparagus it can be helpful to peel off the tougher outer layer and they might need a little longer in the water bath.

Asparagus and Dijon mustard pair really well so I make a simple Dijon vinaigrette to dress the finished asparagus with. It adds tangy base flavors while not overpowering the asparagus itself.

Sous vide asparagus with turkey

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide asparagus recipe with dijon mustard vinaigrette you can check out the following.
  • Sous Vide Machine
  • Xanthan Gum (Optional)
  • Beginners Guide to Sous Vide
  • Guide to Modernist Emulsifying Technique
  • Guide to Thickening Technique
  • If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

    Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

    Like this recipe?
    Have questions or comments about it?
    Let Me Know on Facebook or in the comments below!

    Sous Vide Asparagus with Dijon Mustard Vinaigrette

    • Published: December 18, 2014
    • By Jason Logsdon
    • Prep Time: 10 Minutes
    • Total Time: 40 Minutes
    • Cooks: 183°F (83.9°C) for 10 to 30 minutes
    • Serves: 2 to 4 as a side

    Sous Vide Asparagus with Dijon Mustard Vinaigrette Ingredients

    For the Asparagus

    1 bunch asparagus
    Salt and pepper

    For the Dijon Vinaigrette

    1 tablespoon white wine vinegar
    1 tablespoon lemon juice
    11/2 tablespoons Dijon mustard
    1/4 cup olive oil
    2 tablespoons chopped tarragon
    Salt and pepper

    To Assemble

    Tarragon leaves, chopped

    Sous Vide Asparagus with Dijon Mustard Vinaigrette Instructions

    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.

    If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

    Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
    Average Recipe Rating (click star to rate)
    Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

    Related Amazing Food Made Easy Articles

    All tags for this article: Emulsifying, Recipe, Sous Vide, Sous Vide Asparagus, Sous Vide Recipes, Sous Vide Vegetable , Vegetable, Xanthan Gum, Xanthan Gum Thickening, Xanthan Gum Vinaigrette, Sous Vide Fruit and Vegetables

    Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
    Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
    placeholder image

    Cookie Consent

    This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy