Peel the asparagus, season with salt and place in a vacuum bag. Add a piece of butter and seal the vacuum bag. It is often said here that you should not use a high vacuum, otherwise the asparagus juice will leak out. In my experience, this is not that dramatic, but on the other hand the bag floats when the vacuum is not full and is difficult to control in a water bath.
Preheat the water bath to 85 ° C and cook the asparagus in it for 50 minutes. The asparagus then holds its shape, but is done.
Note: Cooking times of 25 minutes are often mentioned. In my experience, the asparagus is still almost raw, so cook for 50 minutes.
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