German🥬 Vegetables

Asparagus from the Air Fryer – Crispy Outside, Tender Inside

Name: Asparagus from the Air Fryer – Crispy Outside, Tender Inside
Total time: 35 min
Yield: 2 servings
Cuisine: German
Ingredients: 8 white asparagus; 2 eggs; ~2-3 tbsp flour; 100 g Panko breadcrumbs; 20 g Parmesan cheese; ~¼ tsp salt; ~¼ tsp black pepper; 3 eggs (hard-boiled, for Sauce Gribiche); 1 tbsp white wine vinegar; 1 tsp mustard; ~1 tbsp pickle brine; ~¼ tsp salt and sugar; ~¼ tsp black pepper; 150 ml neutral oil (sunflower or rapeseed); 2-3 cornichons; 1 tbsp capers; ~1 tbsp flat-leaf parsley; ~1 tbsp chives

⏱ 35 min🍽 Serves 2

Breaded white asparagus prepared in an air fryer, golden and crispy on the outside while staying tender inside. Served with a classic Sauce Gribiche made with eggs, cornichons, capers, mustard, and fresh herbs – a delicious alternative to traditional Hollandaise sauce.

Adapted from a video by Thomas kocht

Spargel aus der Heißluftfritteuse – außen knusprig, innen zart

Watch on YouTube

Ingredients

white asparagusapproximately 8 spears8
eggsfor breading2
flouras needed~2-3 tbspest.
Panko breadcrumbs100 g
Parmesan cheesegrated20 g
saltand freshly ground black pepper~¼ tspest.
black pepperfreshly ground~¼ tspest.
eggs (hard-boiled, for Sauce Gribiche)size M3

Steps

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1
Place eggs in the air fryer at 170°C for 9 minutes until softly cooked through. Transfer immediately to ice water for easier peeling.
2
Wash asparagus thoroughly and carefully peel off the outer layer using a peeler or by shaving on a cutting board. Trim the dry woody ends from the bottom.
3
Set up three breading stations: one with flour, one with beaten eggs mixed with grated Parmesan, salt, and pepper, and one with Panko breadcrumbs.
4
Coat each asparagus spear lightly with flour and tap off excess. Dip into the egg and Parmesan mixture, ensuring full coverage, then coat thoroughly with Panko breadcrumbs.
5
Place the breaded asparagus in the air fryer basket and cook at 190°C for 12 minutes until golden and crispy. Optionally spray with oil halfway through for extra crispiness.
6
Make the Sauce Gribiche: place shelled egg yolks in a bowl and add mustard, white wine vinegar, pickle brine, salt, sugar, and black pepper.
7
Blend the yolk mixture until smooth and creamy. Gradually whisk in approximately 150 ml of neutral oil while stirring constantly to emulsify into a mayonnaise-like consistency.
8
Fold in the finely chopped egg whites. Mix in the freshly chopped chives and parsley, diced cornichons, and capers. Stir everything together until well combined.
9
Arrange the cooked asparagus on a plate and drizzle generously with Sauce Gribiche. Serve with a side salad, or cut into smaller pieces and arrange as an appetizer.

Asparagus from the Air Fryer – Crispy Outside, Tender Inside

Ingredients

Steps

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