Bright green, Asparagus from air sucker It is crispy, delicious, and so easy to make. Perfect as a side dish, on a salad, or even as a healthy snack!
Recipe review
Why you will love it: If you have air frying, this is the way to go for asparagus. It’s quick and easy, and the asparagus comes out perfect every time.
How long will it take: 12 minutes (including preparation time)
Equipment you will need: Air frying
Dishes: 4
Delicate crispy asparagus spears, quickly roasted in air frying, with barely a coating of olive oil and simply seasoned with salt and pepper, are really so good! The taste of the asparagus is super fresh, and also the delicate emerald green stems with their compact and beautiful buds are amazing looking. They add splendor to your plate.
What do you think? Do you prefer to sip asparagus or French fries? I definitely choose asparagus. Sorry, French fries, but you’re really out here. Asparagus wins! It has beauty and good taste, and yes, I eat it often with my fingers, just like French fries. But I do not dip it in ketchup.
Not only that, the beauty of asparagus is not just deep in the skin. This is really good for you too. Your love affair with asparagus will benefit you in every way. Asparagus is low in calories, has a lot of fiber, and plenty of vitamins, minerals and antioxidants. It fights inflammation and promotes bone health, among other things (Healthline).
Build on your fall in love with asparagus by adding it to French fries, pan-fried dinners, salads, pasta dishes, or just enjoying it with no garnish at all.
Asparagus is especially good in spring and early summer when it is in season. Look for it in farm markets. It is easy to grow yourself too. Asparagus is a perennial so it comes back every year. Grandma’s little patch in my backyard produced enough asparagus each year for our family with a topping to share.
About this recipe
There are so many ways to make asparagus: whitening, steaming, sautéing, roasting or roasting. The most important thing to keep in mind in any cooking method is Do not overcook the asparagus.
Enter the air fryer. I started using my air fryer to roast vegetables and we were very happy with the results. Air frying is quick and easy, and the vegetables taste great. Try air-fried mushrooms or roasted Brussels sprouts. Almost everything you roast in the oven can be air-fried in much less time.
I can not wait for you to try asparagus from air sucker. You’re going to love it! post Scriptum. It’s super easy!
I will show you how to do it here and I will give you some helpful tips. Look for the printable recipe card towards the end of the post for complete instructions and nutritional information.
How to buy and store asparagus
Not sure you choose the best asparagus? Look for spears next door solid and crisp. The thickness of the stems does not matter although some people prefer thin stems. The buds should be tightly closed and the stems smooth, not wrinkled. The color may be green, purple, white or a combination, depending on the variety. Do not buy olive green or yellowish asparagus.
For storage, remove rubbers and place loosely in a plastic bag in the refrigerator for up to two days. The earlier you use asparagus, the better it will taste.
what do you need
- asparagus: Buy one pound (approximately) of asparagus. The grocery store owner may bind the asparagus in varying amounts. A pound of asparagus spears will serve four people. This is an estimate, really, because it depends on how much of the chopped asparagus and how much asparagus you like to eat.
- Olive oil: Use a minimum amount of oil. If you have an olive oil spray, you can just lightly mix the spears. Olive oil is a heart-healthy and flavorful oil, but grape seed or avocado oil are also a good choice.
- spice: Keep it simple with salt and pepper, or add a little garlic powder, or any seasoning you like, really. Try not to overdo the wonderful fresh taste of asparagus.
- Parmesan cheese (optional): Grated or grated Parmesan cheese is also an optional seasoning. Only a light drizzle adds a little saltiness and flavor.
How to make this recipe
First of all, I want to give you some tips on how to trim asparagus spears. The edges of the spears can be woody and inedible. How much you need to trim depends on how the asparagus is harvested, whether it is torn or sliced.
If you want all the spears to be of uniform length, straighten them and use a sharp knife to cut them all at once. If you encounter a lot of resistance and the spears look tough and woody, cut a little high up, repeat the operation until you reach the soft part.
The second way to quickly cut asparagus takes out the guesswork. This is our favorite method! Simply bend each spear near the bottom. The tree tip should detach easily. The asparagus seems to “know” where to cut it. The downside of this method is that the spears may be of different lengths but the downside is that you are not wasting anyone. This short YouTube video Will show you how.
Do you have to peel asparagus?
As long as the wood edges are removed, there is no need to peel asparagus. There are no “strings” or inedible parts. Exfoliation is time consuming, wasteful and unnecessary.
After cutting, wash the asparagus spears under cold running water to remove sand and dirt. If it is particularly sick, soak it for a few minutes, and soak it in water. Pay special attention to the buds as they tend to trap dirt.
For this recipe, you will want to dry the asparagus spears. Use a clean, lint-free dish towel or paper towels. If you steam, bleach or fry it, you will not need to dry it.
Toss the spears with a little oil, and season them with salt, pepper and garlic powder. If desired, also add a few tablespoons of grated Parmesan cheese, and toss to coat.
Arrange them in the air frying basket in a uniform layer. It’s okay if they overlap a bit.
Fry them in the air at 380 ºF for six to seven minutes, or until soft. Thick spears may last a minute or two longer.
Serve asparagus for air frying with lemon salmon and creamy potato salad. Eat it with the spoiled pork sandwich or marinated chicken thighs in the beer. Serve as a side dish with grilled shrimp kebab or topped with arugula salad topped with lemon. The possibilities are endless.
Common questions
Unless the asparagus is unusually sandy or dirty, a quick rinse should suffice. Pay special attention to buds that tend to trap sand. If you feel it is necessary, soak the asparagus for five minutes in cold water to release dirt before rinsing.
To keep asparagus crispy before cooking, store it in the refrigerator. If it is connected to each other, cut the strips, and place it loosely in a dry plastic bag. If desired, place the cut ends in a shallow bowl of water or wrap them in a damp cloth but leave the tops of the stems dry.
To keep the asparagus crispy cooked, Do not cook it too much. The longer you cook it, the softer it will be. It should be delicate crisp and light green.
If you are talking about raw asparagus, I would say it is too old or stored in a wet environment. Discard the asparagus if it gets too thin, has a bad or pulpy odor.
While raw asparagus should not be mucous, neither should cooked asparagus. Overcooking asparagus can cause it to have a mucous texture and a bitter taste.
Make it yours
- Slice it into bite-sized pieces (one inch long) before cooking. Easier to serve and works better for salads. Children may appreciate asparagus more if it is not served as long spears. It is impossible to know, and the goal is to get them to try it. My love it in long stalks because I let them eat it with their hands and they feel they are breaking the rules.
- Raise it up a notch. Add a drizzle of balsamic vinegar reduction. So good! Also freshly grated lemon zest and squeezing lemon juice is really great – similar to the green beans and lemon dill.
- Add a little fresh herbs to the roasted asparagus. Basil, parsley, dill, chives, summer salt or Melissa are especially good. Give it a try and see what you like best.
- Add more seasoning. Try my spice blend for any purpose or other of your favorites.
Ideas for forward preparation
You can chop the asparagus until the next day. This recipe is really so easy that it will not take you more than 10 minutes from start to finish.
Tips for storage and reheating
If you have asparagus left over, cover and store in the refrigerator for a while Up to four days. To be honest, I never tried to freeze cooked asparagus because I never had much left. Raw asparagus can be bleached and frozen.
To reheat asparagus, heat it in the air fryer, pan or oven. Individual dishes can be heated in the microwave. Do not overheat it.
Remnants of love
Make a quiche with asparagus remnants from sucker instead of spinach. Asparagus leftovers are a delicious addition to a salad or a bowl of cereal.
did you do that? Be sure to leave a review below and tag me on @ rachelcooksblog Facebook, Instagramor Pinterest!
Dishes
Prevent your screen from darkening
Bright green, Asparagus from air sucker It is crispy, delicious, and so easy to make. Perfect as a side dish, on a salad, or even as a healthy snack!
Instructions
-
Cut asparagus spears (see note) and rinse well. If the spears are very sandy, soak them in cold water for 5 minutes. Usually rinsing is sufficient. Dry the spears with a clean towel or paper towels.
-
Toss asparagus spears with oil and spices (and cheese, if using).
-
Place in an even layer in the air fryer.
-
Fry in air at 380 ºF for 6-7 minutes or until softened (see note).
Remarks
- To quickly chop asparagus, lightly bend each spear near the bottom. The tree tip should detach easily. The asparagus seems to “know” where to cut it.
- Thicker stalks of asparagus may need to be cooked a little longer.
- Garnish the asparagus with a drizzle of balsamic reduction. Try squeezing lemon juice with a lemon zest sprinkle. Add chopped fresh herbs such as basil, parsley, chives, dill, melissa or summer salt.
Nutritional information
Calories: 42JNF, Carbohydrates: 5P, protein: 3P, Fat: 2P, Saturated fat: 1P, Polyunsaturated fat: 1P, Unsaturated fat: 1P, Cholesterol: 2Mg, sodium: 188Mg, potassium: 235Mg, fiber: 2P, Sugar: 2P, vitamin: 877IU, Vitamin C: 6Mg, calcium: 58Mg, iron: 2Mg
This site provides approximate nutritional information for convenience and courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
