Sous Vide Style White Asparagus - cooking recipe

Ingredients

8 jumbo spears white asparagus
sugar
kosher salt
1/4 cup cold milk

Preparation

Trim asparagus by cutting off the tough bottom ends and peeling so that all the spears are about the same size; place them in a single layer in the plastic bag with the tips pointing up.
Add a pinch of sugar and a pinch of salt, then the milk; vacuum pack.
Place bag in a large pot of water heated to 185 degrees F (will not be boiling, water boils at 212 degrees F); cook for 30 minutes.
Remove bag and submerge in an ice water bath to stop the cooking and to chill the asparagus.
Rinse the asparagus well with cold water; cut each spear, on the diagonal, into 3 pieces.