CRISPY AIR FRYER ASPARAGUS

Ingredients

14 Ontario Asparagus spears
1 egg
1 ½ tsp minced garlic
1 tsp Dijon mustard
Salt & Pepper to taste
3/4 cup flour separated
3/4 cup shredded unsweetened coconut separated (Alternate: Panko crumbs)

Method

Wash and dry asparagus. Trim 1 inch off the bottom and discard. Cut into lengths that will fit your air fryer tray. Keep excess pieces to air fry or use in another recipe.
Determine how many asparagus spears will fit into your air fryer tray at one time. When cooking, they should not overlap, nor touch.
Prepare and cook asparagus in batches to suit your machine’s capacity. Preheat the oven to 250° to keep batches warm.
Set up breading station. To one bowl, combine egg, garlic, mustard, salt and pepper. Whisk to combine. In the second bowl, add half of the flour. To a third bowl, add half of your coconut flakes.
Dip the first batch of your asparagus into the egg, then flour to coat. Then back to the egg, then coconut (or Panko) to coat.
Continue with remaining batches, topping up flour and coconut (or Panko) as required.
Cook in batches on 400° for 5 minutes, shaking after 4 minutes to ensure even cooking. Our regular thick asparagus was cooked and crisp within 5 minutes. Thicker asparagus may require an additional minute.
Keep each batch warm in the oven and serve hot.

To Serve: Create Dijonnaise for dipping. Simply combine ¼ cup mayonnaise mixed with 1-2 tsp Dijon mustard. Add more or less mustard to suit your taste.

Source: ontarioasparagus.ca