Sous-vide asparagus with miso butter & gochujang hollandaise

Are you looking for a sophisticated asparagus recipe that puts a new spin on classic white asparagus? Then this miso asparagus with gochujang hollandaise is just the thing for you. Gentle sous-vide cooking ensures the asparagus remains particularly flavourful, tender and juicy. The miso butter adds a subtle umami note, whilst the creamy hollandaise with gochujang, soy sauce and chilli brings a spicy, slightly Korean-inspired flavour to the dish.

Why is asparagus particularly well suited to sous-vide cooking?

White asparagus should remain tender, aromatic and, at the same time, pleasantly al dente. This is precisely where sous-vide cooking comes into its own: in the vacuum bag, the asparagus cooks particularly evenly and does not release its delicate aroma into the cooking water.

Butter, miso, salt, sugar, lemon and lemon zest remain directly on the asparagus and infuse deeply during cooking. This creates a full, rounded flavour with a subtle umami note. Cooked sous-vide at 85°C, the asparagus is reliably cooked to perfection and pairs perfectly with the spicy gochujang hollandaise.

Ingredients for 2 people

Method: Step-by-step guide to perfect sous-vide asparagus

1. Prepare the miso butter

Leave the butter to soften at room temperature. Then place it in a bowl with the shiro miso, mirin, garlic and honey or maple syrup, and mix thoroughly until you have a smooth miso butter.

Spoon the finished miso butter into a clean jar and press it down firmly to minimise air pockets. Stored in the fridge, it goes wonderfully with vegetables, fish, meat, potatoes or toasted bread.

2. Preparing and vacuum-sealing white asparagus

Wash and peel the white asparagus thoroughly. Then place it in a vacuum bag together with 30 g of miso butter, sea salt, sugar, lemon juice and a little grated organic lemon zest. Make sure the asparagus spears lie as flat as possible next to each other so that they cook evenly. Then seal the bag airtight using a vacuum sealer such as the V.300 Premium X.

3. Cooking asparagus sous-vide

Preheat the sous-vide bath to 85 °C. Place the vacuum-sealed asparagus in the water bath and cook for 30 to 45 minutes, depending on the thickness of the spears.

Thinner spears require less time, while thicker ones take a little longer. Once cooked, the asparagus should be tender but still retain a pleasant texture.

Tip: If you briefly toss the asparagus in a pan with the aromatic miso butter from the sachet after sous-vide cooking, it will develop additional delicate roasted flavours.

4. Making Gochujang Hollandaise

While the asparagus is cooking, separate the egg yolks from the whites and place them in a tall container. At the same time, melt the butter slowly in a small saucepan. Make sure it doesn’t brown.

Briefly whisk together the egg yolks, lemon juice, salt and pepper. Slowly pour in the warm butter whilst puréeing with a hand blender until a creamy hollandaise forms. If the sauce is too thick, you can add a little water, a tablespoon at a time, until the desired consistency is achieved.

Finally, season the hollandaise sauce with gochujang, a little soy sauce and chilli. This gives the classic hollandaise a spicy, slightly hot and pleasantly savoury note.

5. Plating and serving

Once the cooking time is up, remove the asparagus from the sous-vide bath and carefully open the vacuum bag. You can use the aromatic miso butter from the bag straight away to glaze the asparagus.

Arrange the asparagus spears on pre-warmed plates and spoon the gochujang hollandaise over or alongside them. A little grated organic lemon zest adds freshness, whilst a hint of chilli provides extra heat.

The finished miso asparaguswith gochujang hollandaise tastes delicious on its own as a sophisticated asparagus dish, but also goes wonderfully with pan-fried fish, sous-vide salmon, poultry or crispy potatoes.

Have fun trying it out!