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Crispy Breaded Asparagus with Creamy Pesto Dip

Ninja Kitchen
Recipe by Ninja Kitchen

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  • Prep 5 mins
  • Total 20 mins
  • Easy
  • Serves 2

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Eggs
  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs, Tree Nuts

Cooking mode

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  • 200-250g Green asparagus (with woody ends chopped off)
  • 60g Grated parmesan
  • 50g Ground or finely chopped almonds
  • 1 Egg
  • A dash Salt
  • A dash Pepper

For the creamy pesto dip

  • 150g Sour Cream
  • 1 tbsp Pesto
  • To taste Salt and pepper

Utensils

  • Step 1

    Combine the parmesan and the almonds in a shallow dish

  • Step 2

    Mix egg, salt, and pepper in a second shallow dish

  • Step 3

    Coat the asparagus spears by dredging them first in the egg mixture, then in the parmesan-almond mixture. (For a thick breading, dredge spears a second time). Place coated spears on a large sheet of parchment

  • Step 4

    Insert crisper basket in Ninja Health Grill and close the lid. Select AIR FRY and set temperature to 170. Press START/STOP to begin preheating

  • Step 5

    When the unit beeps to signify it has preheated, gently place the asparagus spears into the crisper basket in a single layer. Close lid and set cook time for 10 minutes

  • Step 6

    While the asparagus is cooking, make the dip by combing the sour cream, pesto, salt, and pepper in a small bowl

  • Step 7

    When cooking is complete, check the spears for readiness – they should be golden brown and crispy. For thicker spears, an additional 2-5 minutes of cooking may be necessary

  • Step 8

    Remove asparagus carefully with a spatula or tongs – serve immediately with the dip and enjoy