Pre-heat water bath to 185F. Refer to Time and Temperature Chart for guidelines.
Peel the asparagus and place in a single layer with the salt and oil in a Vac Snap and place in the Frisper. Hang the bag off of the side of a counter to keep the oil to the bottom of bag when removing air.
Cook for 20 minutes.
Remove portions from the bags and serve immediately or sear if desired.
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