I used to like asparagus, now I love asparagus

[SwampNut]

On a whim, I decided to marinate it in a vacuum sealed bag.  Holy shit, amazing.  It was for a group dinner and everyone voted it the best asparagus they'd ever had.  I used a vinaigrette style marinade that I made with both red wine vinegar and balsamic, with a few spices and a small amount of olive oil.  Marinated for a few hours and air fried at 480 for around ten minutes, maybe slightly less.  Until slightly soft but far from mushy.  Acids, oddly, kill bitterness in many veggies, such as arugula and kale, also.

[DaveK]

Sounds incredible. 

[superhawk996]

Was it a different marinade than normal or was the vacuum the only change?

[SwampNut]

I have never used any of these ingredients or methods to make it before.  I think the acid is key, *and* that it would not get into the meat of the asparagus without vacuum.  But maybe with more time?