Simple Air Fryer Asparagus Recipe – Learn like a Pro :-It only takes 7 minutes to cook and only 5 ingredients to make crispy air fryer asparagus, which is a quick and healthy side dish. Do not leave out the Parmesan!
Simple Air Fryer Asparagus Recipe – Learn like a Pro
Ingredients :
- 1 pound asparagus (I prefer the thickest stalk I can find)
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 tablespoon freshly grated Parmesan cheese optional
- Squeeze fresh lemon juice optional
- Pinch red pepper flakes optional
Instructions :
If you bend the asparagus a few inches away from the stem end, you can snap off the hard, woody ends.
The asparagus will snap in the right spot on its own. Throw away the stems and put the stalks in a big bowl.
Put some olive oil on the asparagus and then add the salt, pepper, and thyme. Toss to cover.
Warm up your air fryer to 400°F. Spread out half of the asparagus evenly in the air fryer basket.
Toss the food once during the 6 to 8 minutes of air-frying. Check on them every 4 minutes to make sure they don’t
burn if your spears are very thin.
Do it again with the rest of the asparagus. You can keep the cooked asparagus warm in the oven if you’d like. Add the Parmesan and toss it in one more time to coat.
Have it hot, and if you want, add some lemon juice and red pepper flakes.
Notes :
TO STORE: Refrigerate asparagus in an airtight storage container for up to 5 days.
TO REHEAT: Put leftovers on a baking sheet and warm them up slowly in the microwave or in the oven at 350°F.
TO FREEZE: You can freeze asparagus for up to three months in a container that keeps air out and is safe for the freezer. Let it thaw in the fridge overnight before heating it up.
Nutrition :
- SERVING:Â 1(of 2); without optional toppings
- CALORIES:Â 64kcal
- CARBOHYDRATES:Â 9g
- PROTEIN:Â 5gFAT:Â 2g
- SATURATED FAT:Â 1g
- POLYUNSATURATED FAT:Â 1g
- MONOUNSATURATED FAT:Â 1g
- POTASSIUM:Â 461mg
- FIBER:Â 5g
- SUGAR:Â 4g
- VITAMIN A:Â 1720IU
- VITAMIN C:Â 13mg
- CALCIUM:Â 58mg
- IRON:Â 5mg
Frequently Asked Questions ?
No, you don’t need to soak asparagus first. The asparagus will be cooked properly with this recipe; you won’t even need to blanch it.
When asparagus is cooked, it should be crisp and soft at the same time. If your asparagus gets stringy and wet, it was probably cooked too long.
Asparagus does get softer as it cooks, but it can also get too done very fast.
If your spears are very thin, make sure you keep an eye on it. If your asparagus is mushy, it could also be because you cooked it too close together.
