Sous Vide Grilled Asparagus Recipe
tomato confit, smoked lardons & pesto rouge
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Asparagus
Tomato Confit
Smoked Lardons
Pesto Rouge
Method
Sous Vide Asparagus
- 1
Prepare the Asparagus
Trim the asparagus ends and season with olive oil, salt, and black pepper.
- 2
Sous Vide Cooking
Vacuum seal the asparagus and cook in a sous vide water bath at 185°F (85°C) for 10-15 minutes.
- 3
Grill the Asparagus
Once cooked, remove the asparagus from the bag and grill on high heat for 2-3 minutes until charred.
Tomato Confit
- 4
Prepare the Tomato Confit
In a saucepan, combine cherry tomatoes, olive oil, garlic, and thyme. Simmer on low heat for about 1 hour until tomatoes are soft.
Smoked Lardons
- 5
Cook the Lardons
In a skillet, cook the smoked bacon over medium heat until crispy. Drain and set aside.
Pesto Rouge
- 6
Make the Pesto
In a food processor, blend sun-dried tomatoes, basil, Parmesan cheese, and pine nuts. Slowly drizzle in olive oil and season with salt to taste.
