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Sous vide asparagus with lemon and olive oil

Chef @ Restaurant Scherp

Mart Scherp

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  • 20 AA asparagus, peeled and with the tough bottoms removed
  • 1 deciliter of mild olive oil
  • Zest of 1/4 lemon
  • 3 grams of salt
  • 2 tsps of fine sugar


  1. Put the asparagus into a vacuum bag.

  2. Add the other ingredients.

  3. Vacuum and roast in a bain-marie at 90ºC for about 35 min. Place in the refrigerator.