Recently watched a video of Heston Blumenthol's technique of combining asparagus with mushroom and truffle. Cooked in olive oil and butter, he prepares it in cast iron. I had some great looking produce, and influenced by Cooking Issues, I decided to try it sous vide. In What Sous Vide Can Achieve, At a Glance Thomas Keller claims that "the color of green vegetables—broccoli, asparagus, peas, etc.—is harmed" by this method, but for me it turn out great. Without access to fresh truffles, I used white truffle salt and cooked everything for six minutes.
The texture was perfect, obviously not watery and the flavor? Intense!
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