Air Fryer Crispy Asparagus with Pistachio-Pecorino Crust and Lemon Aioli

Instructions

1. 1

   Preheat the air fryer to 390°F / 200°C for 3 minutes. Wash the green asparagus, dry well, and trim off the tough ends.

2. 2

   Set up three bowls: in the first, place the wheat flour with 1/4 teaspoon salt and the black pepper; in the second, the beaten egg; in the third, mix the panko breadcrumbs, finely chopped shelled pistachios, grated pecorino cheese, and garlic powder.

3. 3

   Toss or lightly coat the green asparagus with the olive oil so the surface is lightly covered.

4. 4

   Dip each asparagus spear first into the seasoned flour, then into the beaten egg, and finally into the panko, pistachio, and pecorino mixture, pressing gently so the crust adheres.

5. 5

   Arrange the asparagus in a single layer in the lightly greased air fryer basket, leaving a little space between them. Cook at 390°F / 200°C for 8 to 10 minutes, until golden and crisp outside and tender inside.

6. 6

   While they cook, make the aioli by mixing the mayonnaise, plain Greek yogurt, finely grated lemon zest, 15 ml / 1 tablespoon lemon juice, Dijon mustard, and the remaining salt in a bowl.

7. 7

   Serve the asparagus immediately with the lemon aioli on the side or lightly spread on the base of the plate.