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Last Christmas, my mother-in-law bought me an air fryer.
I’d heard of them, since much like Instant Pots, they were making the rounds as the next hipster Pinterest appliance, but owning one was never really a bucket list item for me.
We don’t eat a lot of fried food.
Let me rephrase, I don’t make a lot of fried food.
I eat the hell out of it, but I leave it to the professionals, mainly the guy who brings my tots to the window at Sonic.
At home, I’m a straight up carnivore.
So really, what use would I have for an air fryer?
Um, how about a lot? This is a really poorly named appliance, you guys, because I use this thing constantly, for exactly zero fried things.
This is Patsy and Edina.
Yeah, I have two now, and they serve different purposes.
Edina is the smaller of the two, a 4 quart Ninja Air Fryer, and she was my first.
Then came Patsy, a larger 5.3 quart Power AirFryer XL.
If you asked me which was my favorite, I’d tell you I couldn’t possibly choose, but then I’d lean in and whisper, it’s totally Edina.
Everything comes out of the Ninja just a bit crisper, and I love that, so I use it primarily for meats, and pull out big Patsy for my veggies.
And that is the story about how I stopped hating my kitchen. Now I can roast veggies without heating up my oven, and grill meat in the winter without freezing my tits off outside. Life is good.
Asparagus, or as my 10 year old calls them, complicated green beans, is a favorite in our house, and one of the many vegetables I prep at the start of the week, and leave in my fridge to grab as needed.
It’s also one of those things you always have the supplies for, making it super cost effective and lazy.
Again, a lifestyle that speaks to me.
Get yourself a big ole bunch of asparagus, extra virgin olive oil, chopped garlic, Parmesan cheese, and salt and pepper. Check.
Chop the bottom off the asparagus and throw it in a gallon size ziplock bag, and then pile on the garlic, salt and pepper, and coat in olive oil. Air fryers require some sort of oil to make things crisp and not stick to the basket. I like my veggies super crispy, so pardon my oil.
Shake to coat, and then toss it in the fridge until you need it. Maybe it’s in half an hour. Maybe it’s two days from now. Either way, that asparagus is ready and waiting for you. Like me, after I spend the afternoon watching Andy coach basketball, looking like a snack daddy.
Into the air fryer one way.
Out of the air fryer roasted, crisp on the ends, and properly transformed. Mmmm… crispy.
If you want it less crispy, reduce the time, but I’m obligated to tell you, you’re making the decision.
Top with a little Parmesan and fresh lemon juice, *chef’s kiss*
- 1 Bunch Asparagus
- 1/2 cup Shredded Parmesan Cheese
- 2 tbsp Chopped Garlic
- Extra Virgin Olive Oil
- Salt & Pepper to taste
- Optional: Fresh Squeezed Lemon Juice
- Trim the ends off the bottom of the rinsed asparagus, about 1-2 inches up.
- Put asparagus into a gallon sized ziplock bag, top with garlic, salt & pepper, and generously coat with olive oil.
- Seal bag and shake to mix. Refrigerate at least 30 minutes.
- Place asparagus spears into air fryer, and cook at 390 degrees for 12 minutes, opening fryer and tossing every few minutes.
- Top roasted asparagus with Parmesan and fresh squeezed lemon juice.