Air Fryer Potato-Wrapped Asparagus with Warm Goat Cheese, Lemon and Chive Cream

Instructions

1. 1

   1. Preheat the air fryer to 190 °C / 375 °F for 3 minutes.

2. 2

   2. Pat the 16 medium green asparagus spears very dry. Mix 5 ml (1 tsp) olive oil with 1 g (1/4 tsp) salt and a pinch of black pepper, and rub the asparagus with this mixture.

3. 3

   3. Grate the peeled Yukon Gold potato into long strands using a coarse grater or julienne mandoline. Place the shredded potato in a clean towel and squeeze very well to remove moisture.

4. 4

   4. Transfer the drained potato to a bowl and mix with 8 g (1 tbsp) cornstarch, 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) garlic powder, 2 g (1/2 tsp) sweet paprika, 3 g (1/2 tsp) salt, and the remaining black pepper.

5. 5

   5. Take a small bundle of potato strands and wrap it around each asparagus spear, pressing gently so it adheres. Use enough potato to cover the stalk well, leaving the tip just visible.

6. 6

   6. Arrange the wrapped asparagus in the air fryer basket in a single layer. Brush or spray with the remaining 10 ml (2 tsp) olive oil.

7. 7

   7. Cook at 190 °C / 375 °F for 12 to 15 minutes, turning carefully halfway through, until the potato is golden and crisp and the asparagus is tender.

8. 8

   8. While they cook, make the warm cream: in a small saucepan or microwave-safe bowl, combine the soft goat cheese, plain Greek yogurt, milk, lemon zest, 15 ml (1 tbsp) lemon juice, fresh chives, and honey if using.

9. 9

   9. Warm the cream mixture just until soft and smooth over very low heat or in short intervals, stirring to combine. Do not let it boil. Adjust with a pinch of salt if needed.

10. 10

    10. Serve the potato-wrapped asparagus immediately over or alongside the warm goat cheese, lemon, and chive cream. Finish with a little extra chives if desired.