Cooking asparagus sous vide locks in flavour that would normally be lost when boiling in water. It also allows for precise cooking and the slightly lower temperature prevents the cells of the vegetables from breaking down too much, keeping the asparagus crisp.

Try using other fats in the bag such as butter, rapeseed oil or hazelnut oil for extra flavour.

Use this cooking method in Josh Eggleton’s Fried duck egg with asparagus and truffle recipe or Colin McGurran’s Chicken with wild garlic and asparagus. Agnar Sverrisson’s Asparagus with parmesan snow, olive oil biscuit and hazelnuts is a little more challenging but utterly delicious.