- Asparagus, Trimmed 1 bunch
- Salt 1 tsp
- Extra Virgin Olive Oil 2oz
- Pre-heat water bath to 185F. Refer to Time and Temperature Chart for guidelines.
- Peel the asparagus and place in a single layer with the salt and oil in a Vac Snap and place in the Frisper. Hang the bag off of the side of a counter to keep the oil to the bottom of bag when removing air.
- Cook for 20 minutes.
- Remove portions from the bags and serve immediately or sear if desired.