Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
The variety of textures in this dish make each bite interesting. It’s ideal as a light lunch or entree. Cooking the asparagus sous vide means it maintains great structure and a vibrant green colour. The salty pancetta lifts out all the flavours in the dish and is great for scooping up little crumbles of goat’s cheese. Enjoy!
Ingredients for 1
- 3 slices pancetta
- 10 spears asparagus spears, ends trimmed and peeled
- 2 teaspoons extra virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- Salt and freshly ground black pepper
- 1 tablespoon fresh goat cheese
- 1 teaspoon chopped fresh basil
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 190ºF (88ºC). Preheat oven to 450ºF (230ºC).
Step 2
Spread pancetta on a parchment paper-lined baking sheet. Place a second baking sheet on top of the pancetta to keep it flat. Bake until crisp, about 10 minutes. Transfer to a paper towel-lined plate and pat dry.
Step 3
Place asparagus in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Step 4
Place the bag in the water bath and set the timer for 4 minutes.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Remove the asparagus from the bag.
Step 1
Toss 4 asparagus spears in the dressing and then transfer to a serving plate.
Step 2
Slice the remaining 6 spears into 1-inch segments. Transfer to the bowl with the dressing and mix in goat cheese and basil. Transfer to the plate with the whole spears. Serve with the pancetta crisps.