This meal is among my favorites, especially as a starving college student. It comes in one chunk and is quick and affordable. Actually, I prepare the dry ingredients (about 6 servings) first, and then add the liquid. 11 tablespoons or so are in the dry. This delectable dish is completed with a whipping cream or ice cream topping. Hazelnut spread can be replaced with peanut butter, but the serving size should be reduced to 1 1/2 tablespoon. If desired, you can increase the amount of cocoa powder and hazelnut spread to three tablespoons each, and swap vanilla extract for almond extract.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 bunch thin asparagus spears, trimmed
- ½ tablespoon olive oil
- ½ tablespoon balsamic vinegar
- ½ teaspoon garlic powder
- 2 sprigs fresh rosemary, minced
- ½ teaspoon sea salt
- freshly ground black pepper to taste
- 1 medium lemons, quartered
Instructions
- Preheat an air fryer to 375 degrees F (190 degrees C).
- Combine asparagus, olive oil, balsamic vinegar, garlic powder, rosemary, sea salt, and black pepper in a large bowl. Toss to evenly coat the asparagus.
- Air fry in a single layer (on the top rack if using an oven-style air fryer) until the asparagus spears begin to char, 7 to 10 minutes. Serve as-is with a lemon wedge for squeezing. Enjoy!