Sous Vide Asparagus Poached in Chicken Stock with Saffron Recipe

by | Apr 7, 2018 | Recipes, Sous Vide

A Healthy Sous Vide Asparagus Recipe

The Sous Vide cooking technique is unlike any other.  Much is published about this technique for perfectly finished steaks. However, not enough is published about using the sous vide for vegetable dishes. This holds true for asparagus. No other technique cooks asparagus like the sous vide. The sous vide provides conditions where the asparagus poaches in its own juices as it cooks, and doesn’t let flavor escape like steaming and grilling. It also cooks the perfect asparagus from end to end; the tips aren’t soggy and the ends aren’t tough.

A Light and Flavorful Vegetable Dish for Spring and Summer

While a handful of sous vide asparagus recipes can be found on the Internet, almost all of them involve poaching the vegetable in butter, olive oil, or cream. Our recipe is a healthy alternative. We eliminate these calorie-heavy fatty ingredients without sacrificing taste.  Take butter for example. Although butter makes everything taste great, our recipe swap calories from the butter (3Tbsp = 306 cal.) for a much reduced chicken stock and saffron calorie count (12 cal.). This light dish is not only great as a side for a steak dinner, it also pairs perfectly with poached eggs in the morning.
Healthy Sous Vide Asparagus with Saffron

Quickly Get your Sous Vide Water to Temp

The water temperature (185°f / 85°c) for this recipe is much higher than many other sous vide recipes, and the wait time for the bath to get to temperature can be as long as 45 minutes. To speed things up, fill the sous vide water container to the minimum water level and slowly add boiling water you’ve prepared from another source (such as a stove or microwave). This can reduce the Sous Vide bath wait time to 20 minutes or less.

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5 from 1 vote

Sous Vide Asparagus in Chicken Stock with Saffron

The sous vide is an incredible cooking technique for vegetables. When it comes to cooking asparagus sous vide style, nothing can compare. The asparagus spears are cooked perfectly from end to end, stem to tip. No more soggy tips and tough ends. 
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 2 people
Calories: 51kcal


  • 1/2 bunch Fresh Asparagus
  • 1/2 cup Chicken Stock
  • 2 pinches Saffron
  • 3-4 pinches Salt To taste
  • 3-4 pinches Ground Pepper To taste


  • Preheat sous vide bath to 185F degrees. 
  • Wash asparagus and trim ends.
  • Place asparagus spears in cooking bag. Salt and pepper spears as they're added.  Then, add saffron.
    Cook for 15-20 minutes based on thickness of asparagus spears. 


The saffron will give the cooked asparagus a slight yellow hue. This recipe makes al dente asparagus. Add more cooking time for less bite.
After a few trials, we found it's best to season the asparagus spears before cooking than after.  


Serving: 2g | Calories: 51kcal | Carbohydrates: 8g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 671mg | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 851IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 3mg

 Feature photo by Stephanie Studer 

Written by Peter La Fond

I'm food- and- wine obsessed. Discovering a new recipe is a delight; refining a classic one is my all-consuming idée fixe.

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