Asparagus

So far, every post has given the impression we gorge solely on freshly culled animals but believe it or not, we really like vegetables. After all, what else are you going to feed cows on? Sometimes though you've gotta get those vitamins so today's post is about asparagus. Very controversial. Bear with me if you're a devout carnivore.

Despite the opening, we get a lot of veg. Then we leave it in the fridge long enough to warrant throwing it out and cook some bacon instead.

Every now and again though, some manages to find it's way through the filter and makes it onto the plate and we feel obliged to eat it. For this post, a big thumbs up goes to the humble spear of asparagus.

It's a tricky blighter though. The stems like a high temperature but that same temperature breaks down the delicate tips to a mush. Standing them upright in boiling water seems like a beautifully simple solution but always disappoints with its Chinese firecracker reliability. Cooking sous vide sorts this right out and gives you restaurant quality veg that's tender without stringiness or mush. If you're looking for a reason to buy a water bath, this might be it, it really is that good.

Vital statistics : 85 degrees for 20 minutes

If you've been to a supermarket in the past 20 years or so you'll not be surprised by the next photo. What may astonish you is the farmer's called John Davies. Good old John.

If you can, lay them in a single layer so they cook evenly. They'll re-arrange themselves when you pop them in the vacuum sealer but be patient and try to keep them in line.

I used the Anova for this because the Demi was cooking the lamb. That's the beauty of of having two water baths - you can cook two different things at two different temperatures.

What you'll notice from the next photo is how little it tells you about cooking asparagus. Nice picture though isn't it??

And that's it, short and sweet. There's no real wonderment like there is with protein. A long time at a low temperature or vice versa? Not so with asparagus ; it's 20 minutes and if you like it like us, it's 85 degrees. Like it a bit softer? Make it 87.

This temperature seems to strike that perfect balance and I'd urge you to try it.