Vegetables from the Air Fryer

Ingredients

• 400 g white asparagus
• 1 large sweet potato (≈400 g)
• 1 Red Onion
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• Pepper
• 30 g grated hard cheese (e.g., Montello cheese; 30% fat in the product)
• 300 g peas (frozen, thawed)
• 1 tsp Honey
• 2 tbsp goat cream cheese (45% fat in the product)
• 0.5 organic lemon (juice and zest)
• 0.25 tsp pink peppercorns (crushed)

Instructions

1. 1.

   Wash, peel, and trim the woody ends of the asparagus. Peel the sweet potato and cut into 2 cm cubes. Peel, halve, and slice the onion. Peel and mince the garlic. Place the potato cubes with half the onion and garlic in a bowl, mix with 1 tbsp olive oil, salt, pepper, and cheese.

2. 2.

   Place a parchment paper tray in Zone 1 basket, then add peas with 50 ml water. Season with salt and pepper. Put the roasting plate in Zone 2 basket and arrange the sweet potatoes on it. Then place the grill rack over them. Put the asparagus on the rack. Distribute the remaining onion over everything, drizzle with 1 tbsp oil and honey, and sprinkle with salt and pepper. Place both in Zone 2.

3. 3.

   Cook peas at 180 °C using the "Air Fry" setting for 6 minutes in Zone 1. Cook asparagus and sweet potatoes with the "Roast" setting at 200 °C for 15 minutes. To ensure everything finishes together, enable the Sync function.

4. 4.

   After cooking, remove the baskets from their zones. Puree peas with goat cream cheese. Season with lemon juice and zest, salt, and pepper. First plate the pea puree on two plates, then arrange asparagus on top and sprinkle with pink peppercorns. Add sweet potatoes beside and serve the air‑fried vegetables. Tip: Results may vary depending on purchased ingredients. Follow the Cooking Guide recommendations for best results.