Ingredients 1 lb. asparagus ( break ends off because they are tough, bend asparagus until they snap and break. The tough part will break off) 1 tbsp. roasted red pepper and garlic flakes 1 tsp. sea salt 1 2 tsp. Olive oil 2 tbsp. butter 1 lime cut into 6 wedges Place in vacuum seal bag When sealing ensure that asparagus all lay flat Set immersion circulator to 135 F Cook for 1 hour