“Asparagus is one of my favorite spring ingredients. Gentle cooking methods really bring out its flavor.” ~Travis Phillips, chef at The Pig & The Sprout
2 bunches asparagus, with bottom 1 inch trimmed off 2 tbsp. butter
1 bay leaf
Zest from 1 lemon and juice from ½ lemon
Cooked pork belly cut into 1-in. x ½-in. x ½-in. squares (or a thick cut of bacon) Salt and pepper
Juice 1 full bunch of asparagus and place juice in heavy-duty freezer bag with butter, bay leaf, and other full bunch of trimmed asparagus, seasoned with salt and pepper. Remove as much air from the freezer bag as possible and seal. Place the bag in a pot with hot water and a sous vide/immersion circulator set to 165° F. Keep asparagus fully submerged and cook for about 30 minutes, checking for tenderness. If cooking longer, check every 5 minutes until tender. While asparagus is cooking, crisp up pork belly or bacon and dry on a paper towel. Pour sauce into a serving bowl and remove bay leaf, top with cooked asparagus and pork belly croutons, and finish with lemon zest and juice.
The Pig & The Sprout
1900 Chestnut Pl.