Tender sous vide asparagus is topped with a creamy lemon dill sauce that can be prepared using either crème fraîche or sour cream as the base. It’s a tasty side dish that comes together quickly!
Asparagus is one of the easiest veggies to prepare (this is one of the many reasons I love it), and cooking asparagus in the sous vide is no different. It’s fast and easy. Paired with this simple lemon dill sauce, it’s a perfect side dish to countless meals.
How to Make Sous Vide Asparagus with Lemon and Dill Sauce
Equipment and Tools
(I’ve included affiliate links to the exact brands I use)
- Sous vide immersion circulator
- A large container for the water
- A gallon-size freezer bag
- Kitchen tongs
- Sous vide magnets or weights (you can also use something like a spoon)
- Bag clip (if your water vessel has a lid, you might not need a bag clip)
Start by placing the asparagus in a gallon-sized bag. You might want to leave a bit more room at the top than I did; I had some trouble getting the entire bag submerged with the asparagus this close to the seal. I could have added more asparagus longways to the side to solve this issue.
After sealing the bag, lower it into an immersion circulator set at 183°F (84°C). When the bag is almost completely submerged, open the top corner slightly to release any remaining air, then reseal the bag and clip it to the side of the container (or attach it using a lid).
I recommend weighing the bag down to make sure it doesn’t float. I like using sous vide magnets, which you can see in the photo below:
While the asparagus is cooking, prepare the sauce by whisking together the ingredients. Once the asparagus finishes cooking, transfer the bag to an ice bath for 5 minutes to halt the cooking process. If you’re serving the asparagus immediately, you can probably skip this step. If it’s going to be 10 minutes or more, go for the ice bath.
Toss the asparagus with some salt and pepper, then drizzle the sauce on top. Serve and enjoy!
More Sous Vide Recipes
Sous Vide Asparagus with Lemon Dill Sauce
- 1 pound asparagus, tough ends removed
- 1/4 cup sour cream or crème fraîche
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon fresh dill, chopped
- 1/4 teaspoon kosher salt (or to taste), plus more for serving
- Ground black pepper to taste
- Fill a large container with water. Using a sous vide immersion circulator, bring the water temperature to 183°F (84°C).
- Place the asparagus in a single layer in a 1-gallon resealable freezer bag, pressing out as much air as possible and sealing the bag. Pressing the bag over the edge of a table can help remove the air. Clip weights or attach weighted sous vide magnets to the bottom of the bag to help weigh it down.
- Slowly lower the bag into the water bath until fully submerged, using kitchen tongs if needed to assist pressing it down. Once the bag is almost completely submerged, open one small corner to release any remaining air, then reseal the bag and clip it to the corner. (Note: If your container has a lid, you might not need the clip; simply fold the top of the bag over the edge and cover with the lid). If your container doesn’t have a lid, top with foil or plastic wrap to prevent water evaporation.
- Cook for 10 minutes, then use kitchen tongs to carefully remove the bag. Transfer to an ice bath to halt the cooking process for 5 minutes.
- In a medium bowl, whisk the sour cream, lemon juice, dill, and salt until smooth. Set aside.
- Toss the asparagus with a bit of salt and pepper, arrange on a plate and drizzle the dressing on top. Serve hot.