Gourmia GSV-130W User Manual

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YIELD 2 - 4 SERVINGS

COOKING TIME 10 - 30 MINUTES

COOKING TEMPERATURE 183˚F (83.9˚C)

INGREDIENTS

sprgu Wih

Dijon Mustrd

Vinigree

Sous Vide 17

This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.



1 BUNCH ASPARAGUS

SALT AND PEPPER



1 TABLESPOON WHITE WINE VINEGAR

1 TABLESPOON LEMON JUICE

11/2 TABLESPOONS DIJON MUSTARD

1/4 CUP OLIVE OIL

2 TABLESPOONS CHOPPED TARRAGON

SALT AND PEPPER



TARRAGON LEAVES, CHOPPED



At least 10 to 30 minutes before serving, preheat

the water bath to 183°F (83.9°C). Place the asparagus in a sous

vide bag, trying to keep the thickness of the bag less than 1"

(25mm) for even cooking. Salt and pepper the asparagus then

seal the bag. Place in the water bath and cook for 10 to 30

minutes. Once the asparagus is tender remove it from the bag.



PAt least 20 minutes before serving,

combine all the ingredients and whisk or blend together. The

vinaigrette can be made several hours ahead of time and

re-whisked just before serving.



Place the asparagus on a plate and drizzle the dijon

mustard vinaigrette over the top. Sprinkle the tarragon on top

and serve.

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Gourmia GSV-130W Digital Sous Vide Machine Pod