Air Fryer Broccolini
Make Air Fryer Broccolini: crisp, lemony, and ready in about 20 minutes—perfect for weeknights and guests.
Ingredients
- 1 pound Broccolini
- 1/4 cup Olive Oil
- 2 cloves Garlic (minced)
- 2 tablespoons Lemon Juice
- 4 tablespoons Shredded Parmesan
- Salt and Pepper ((to taste) )
Instructions
Step 1: Whisk the lemon‑garlic dressing
In a small matte light-grey ceramic bowl whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, the minced garlic, two tablespoons of grated Parmesan, and a generous pinch of salt and pepper until the oil and citrus form a glossy, lightly emulsified dressing. You should see tiny flecks of garlic and Parmesan suspended in the oil, a pale yellow sheen, and a thin ribbon of dressing when the whisk lifts — bright, fragrant, and ready to cling to the broccolini.
Step 2: Coat the broccolini in the basket
Arrange the trimmed broccolini in a black air fryer basket laid flat on the white quartzite tabletop and pour the whisked dressing evenly over the stalks. Using your palms-on-plate mental image, imagine rubbing the dressing along each stalk so the stems glisten and the florets capture flecks of garlic and Parmesan; the broccolini should look uniformly glossy with a few overlapping stems and curled tips. Leave the remaining shredded Parmesan nearby for the top.
Step 3: Finish and crisp in the air fryer
Sprinkle the remaining shredded Parmesan over the coated broccolini so some cheese nests in the florets and along stems. Transfer (or place) the basket as-is for cooking at 380°F until stems are tender and tips develop tiny browned, crispy edges — visual cues are a bright green interior with slightly blistered, deeper-green to brown tips and a faint, crackly texture where the cheese and oil have crisped.
Step 4: Rest and present on the basket
After cooking, let the broccolini rest briefly so the surface retains a light sheen rather than wet oil. Re-present the finished broccolini in the same black air fryer basket on the white quartzite tabletop, tuck a few golden-browned lemon slices among the stalks, and scatter any extra Parmesan for a delicate crunchy contrast. The final plate should read as crisp, bright green stalks with charred tips, scattered Parmesan crisps, visible garlic bits, and a soft reflective oil sheen — simple, vibrant, and irresistible.
Notes
- Trim broccolini stems evenly for uniform cooking.
- Use shredded Parmesan for better crisping than finely grated cheese.
- Avoid overcrowding the air fryer basket; cook in batches if needed.
- Reheat in the air fryer or oven to restore crispness, not the microwave.
- Adjust lemon and salt at the end to brighten flavors.