Ninja Crispi Asparagus
Description
Crisp-tender asparagus with golden Parmesan edges, made in one glass container with minimal oil and no flipping. The easiest 12-minute side dish for any weeknight.
Ingredients
- 1 bunch asparagus, about 1 lb / 450 g, woody ends trimmed
- Cooking oil spray, olive, avocado, or any neutral oil
- ½ teaspoon garlic powder
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese, optional
- Optional finish: lemon zest, red pepper flakes, or a squeeze of fresh lemon
Instructions
- Trim the woody ends off the asparagus and pat the spears completely dry.
- Lay the asparagus in a single layer in the 4-quart glass container on the crisper plate. Spray lightly with oil, then sprinkle on the garlic powder, salt, and pepper. Toss to coat and spread back into a single layer.
- Set the Ninja Crispi to Air Fry and cook for 8–10 minutes (450°F on the original Crispi; set 400°F on the Crispi Pro). Thin spears finish closer to 8 minutes; thick spears need the full 10.
- Open the lid, scatter the Parmesan over the top, and cook 2–3 more minutes until the cheese is melted and golden and the tips are crisp.
- Finish with lemon zest, a squeeze of lemon, or a pinch of chili flakes. Serve immediately while the edges are crackly.
Equipment
- Ninja Crispi (or Crispi Pro), 4-quart glass container with crisper plate
- Cutting Board
- Tongs
Notes
- For the crispiest results, dry the spears well, don't crowd the container, and go light on the oil.
- No-cheese version: skip the Parmesan and air fry the full 10–12 minutes for a vegan, dairy-free side.
- Storage: refrigerate in the same glass container up to 4 days; reheat on the Recrisp setting for 2–3 minutes.
Nutrition
Serving: 1ServingCalories: 101kcalCarbohydrates: 11gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 514mgPotassium: 490mgFiber: 5gSugar: 4gVitamin A: 1810IUVitamin C: 13mgCalcium: 166mgIron: 5mg