Air Fryer Asparagus with Garlic and Parmesan
Crispy air fryer asparagus with garlic and Parmesan, perfect as a side dish or appetizer.
Steps
- 1
Preheat air fryer to 400°F (200°C).
- 2
Wash asparagus and dry thoroughly. Trim about 1 inch (2-3 cm) from the bottom to remove woody ends.
- 3
Place asparagus in a single layer in the air fryer basket. Drizzle lightly with olive oil.
- 4
Sprinkle with garlic salt and pepper, then add a generous layer of grated Parmesan.
- 5
Cook in air fryer at 400°F (200°C) for 7-10 minutes. Check after 7 minutes if asparagus is thin.
- 6
When done, remove and sprinkle with a little more Parmesan for freshness.
- 7
Serve immediately while hot and crispy.
Shopping list
1 bunch asparagus, 1 tbsp olive oil, 1/8 tsp garlic salt, 1/4 cup grated Parmesan cheese, black pepper to taste
Recipe story
Asparagus has been known since antiquity for its diuretic properties, a delicacy in royal Persian and Roman meals. In Mediterranean cuisine, garlic and Parmesan are classic combinations that enhance the flavor of this delicate vegetable. The recipe has evolved over time, adapting to modern cooking methods like the air fryer.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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