finally i have two thermal circulators and the capacity to sous vide foods at different temperatures. this is my first white asparagus cooked sous vide....WOW! i feel like ive been cheated my entire life...like every time ive eaten asparagus prior to today i was stolen from or lied to. blanching asparagus in water was, for the most part, how every aspiring young chef learned to cook the vegetable. i would imagine this is because thats what chefs had done for years and it was just passed down from generations. the end result was palatable asparagus and pot of intensely flavored asparagus water. but this generation has science. like it or leave it, for better of worse, science and chemistry play a huge part in cooking. i understand like hydrophylic properties of asparagus because of chemistry, meaning its volatile flavor compounds bond rapidly with water, but not with fat or in this case oil, but i never realized just how drastic the difference is. the flavor is amazing. this is what we did with it.

 White  Asparagus meyer lemon, green goddess, violet, licorice

sous vide white asparagus, white asparagus cloud, green goddess dressing, frozen meyer lemon puree, violet flavored yogurt, lemon oil jam, violet flowers, grated licorice