Then season the asparagus with salt and sugar - put in a bag. Then distribute the remaining ingredients in the bag. Spread the curry paste a little on the asparagus. I like to use frozen coconut milk for the sous vide method. I usually need small amounts so that I always have some coconut milk in the ice cube container and can vacuum seal more easily.
Set the water bath to 85 ° C and cook the asparagus for 45 minutes.
When the cooking time is over, open the bag. Catch the juice from the asparagus water, curry and coconut milk, thicken a little and serve with the asparagus.