Green Asparagus from the Air Fryer with Marinated Burrata and Pistachio Crunch

Steps

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1. 1
   Prepare the green asparagus by gently peeling the lower third with a vegetable peeler to thin out the tough outer layer, then snap off the woody bottom end. This preserves the tender, juicy upper portions.
   ▶ ≈0:21
2. 2
   Place the asparagus in the air fryer basket and steam for 5 minutes using the steam function to partially cook through.
   ▶ ≈1:56
3. 3
   Prepare the marinated burrata by gently tearing it apart, seasoning with a pinch of black pepper and salt, then drizzling with balsamic creme and good olive oil. Add a splash of soy sauce for umami depth without making it Asian-flavored, then toss gently and let it marinate while you prepare the crunch.
   ▶ ≈2:25
4. 4
   Make the pistachio crunch by carefully chopping the pistachio kernels into small pieces with a knife, then toast lightly in a pan over medium heat until fragrant.
   ▶ ≈3:22
5. 5
   Finely chop the green pepper, scallion whites, and parsley and add to the toasting pistachios along with olive oil. Continue toasting gently, mixing until the vegetables soften and everything is lightly roasted together.
   ▶ ≈3:41
6. 6
   After steaming is complete, check that the asparagus is properly parboiled, then season directly in the basket with a pinch of salt and a little olive oil. Toss gently to coat.
   ▶ ≈4:09
7. 7
   Return the basket to the air fryer and set to 200°C (392°F) for 5 minutes to roast the asparagus until lightly browned and crispy-tender.
   ▶ ≈5:00
8. 8
   Place the roasted asparagus on a plate and season lightly with salt and black pepper.
   ▶ ≈6:08
9. 9
   Place the marinated burrata in the center of the asparagus and drizzle with a little more olive oil.
   ▶ ≈6:32
10. 10
    Scatter the pistachio-pepper-herb crunch over the top, finish with fresh lemon zest and a squeeze of lemon juice, then add a final drizzle of good olive oil.
    ▶ ≈6:53