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Thanks to the many chefs and food writers who contributed to this publication. We sincerely appreciate your support of local Ontario Asparagus!

Chef Michael Olson
Irene Matys
The Wine Sisters
Wine Country Ontario
Egg Farmers of Ontario
Produce Made Simple
Just Crumbs
Weekend at the Cottage
Old Cut Kitchen
The Yummy Farm


Ontario Asparagus Farm to Table

Grilled Asparagus with Pecorino and Poached Eggs

New Asparagus Salad with Chef Jonathan Collins

Asparagus and Aged Cheddar Tart with Chef Jonathan Collins

Harvest Asparagus Frittata with Chef Jonathan Collins

Pancetta Wrapped Asparagus with Chef Jonathan Collins

Roast Chicken with Asparagus and New Potatoes

Fresh Pasta with Asparagus, Tomato, and Prosciutto

Asparagus Soup with Crostini and Poached Egg

Skillet Asparagus with Gouda and Sun Dried Tomatoes

Pan Roasted Asparagus and Scallops with Chipotle Mayonnaise

Recipes from Chef Joanna Sable

The Woods of Norfolk County Recipe

This was the winning entry in the Iron Chef competition that was part of the AsparaBUS tour on May 26th.

Feeds 4 as an appetizer.


20 cleaned and trimmed asparagus stalks
1 head of fennel with the fronds and outer layer removed, wash and keep fronds
1 bunch washed and dried Italian parsley, tough bottom stems removed
10 baby fingering and tiny blue potatoes or any small potatoes you can find, washed
4 1/4 inch slices of fresh organic salmon, each cut in half
8 slices of prosciutto
1/2 cup extra virgin olive oil
1/4 cup Apple cider vinegar
1 tablespoon grainy mustard
2 tablespoons canola oil
Salt and pepper


Wrap the slices of prosciutto around the salmon and set aside. Have a large bowl ready to add all the vegetables.

Shave or slice thinly the asparagus and fennel. Add to it the parsley and fennel fronds roughly chopped.

In a small bowl mix together the mustard and vinegar. Slowly drizzle in olive oil while stirring to emulsify it. Add salt and pepper to taste and toss into vegetables. Let rest.

Add 1 tablespoon of canola oil to a non stick frying pan. Once hot add the salmon and crisp on all sides. Approximately 2 minutes per side. Remove from pan and cover lightly with foil to keep warm.

Wipe pan and add the last tablespoon of canola oil. Add potatoes and a teaspoon of salt and pepper. Crisp the potatoes.

In the middle of each plate add 1/4 of the salad and try to make a tight mound. Place 1/4 of the potatoes around each plate randomly and then top with 2 pieces of the salmon. Serve and enjoy.

Recipes from Jennifer, Seasons & Suppers

Here are some more delicious asparagus recipes.

Recipes from Irene Matys, The Spicy Olive

Asparagus, Spinach and Cheese Phyllo Pie



2 tbsp. olive oil
1 medium onion, diced
1 bunch Ontario asparagus, woody ends trimmed and shaved
3 cup fresh spinach, roughly chopped
½ cup green onions, thinly sliced, including green
1/2 cup parsley, finely chopped
2 cup goat feta cheese, crumbled
½ cup Halloumi Cheese, grated
2 large eggs, lightly beaten
Salt and freshly ground black pepper to taste
1/4 cup unsalted butter, melted
1/4 cup olive oil
450 g phyllo pastry sheets


Preheat oven to 375F. Butter a 8 inch spring form pan and set aside.

In a small saucepan, heat oil over medium heat. Sauté the onions until translucent and tender about 2-3 minutes. Set aside.

In a large bowl, add the asparagus, spinach, parsley, green onions, cooked onions, feta, halloumi and beaten eggs. Season with salt and pepper and toss gently until well mixed. Set aside.

Combine the melted butter with the olive oil in a bowl.

Place phyllo between a damp tea towel, this will ensure it does not dry out.

Layer 8 sheets of phyllo in the pan. Using a pastry brush, brush each with melted butter.

Fill with spinach mixture and fold edges over.

Layer 8 more sheets of phyllo, brushing each with melted butter. Ensure the sides of the phyllo are tucked in the spring form pan.

Bake for 35-40 minutes or until golden in colour. Remove from oven, allow to cool for 15 minutes prior to removing from spring form pan.

Barrie’s Asparagus Tortilla Chip Crusted Asparagus Spears



1 bunch Ontario asparagus, woody ends trimmed
3 tbsp. quality Dijon mustard
Barrie’s Asparagus Lightly Salted Tortilla Chips

Ricotta Dip:

½ cup fresh ricotta
1 large garlic clove, minced
1 tbsp. fresh mint, finely chopped
Zest of one lemon + 1 tbsp. fresh lemon juice
Salt and fresh ground pepper


Preheat oven to 400F. Line a large baking sheet with parchment paper and set aside.

In a food processor, blend enough chips to make 1 cup of bread crumbs and put on a large plate. Place Dijon mustard in a bowl and set aside.
With a pastry brush, brush each asparagus spear generously with Dijon mustard. Roll in chip crumbs and place on lined baking sheet. Repeat with remaining asparagus spears. Ensure asparagus spears are spaced and not touching each other on baking sheet.

Bake for 10-12 mins until golden and crispy.

To make dip: In a bowl of a mixer with a whisk attachment, whisk ricotta until creamy, about 2-3 mins.
Add remaining ingredients and stir well. Serve with warm asparagus spears.

Asparagus recipes from Chef Jonathan Collins

These recipes were developed for us by Chef Jonathan Collins of Collins Cuisine.

Asparagus and Aged Cheddar Tart

Grilled Asparagus with Pecorino and Poached Eggs

Harvest Asparagus Frittata

Ontario Asparagus “Farm to Table” New Asparagus Salad

Ontario Asparagus “Farm to Table” Pancetta Wrapped Asparagus

Ontario Asparagus “Farm to Table” Roast Chicken with Asparagus and New Potatoes

CTV video: Six dishes all about asparagus

CTV recently featured several of our recipes. They made a nice video showing their preparation.

Recipes from the Asparagus Farmers of Ontario

AFO recipe brochures

asparagus eat local recipe

Here are some additional asparagus recipes of our own making.

Section links: Soup/Salad/Starters Sides Mains


Spring Goddess Salad

Photo by Rachel Bies

Spring Goddess Salad

(Gf, Vegan)
Yields 2 mains or 4 sides.

What you need:

1 cup chickpeas, (cooked)
1 cup fresh peas,
1 small handful fresh mint
1/2 English cucumber, julienned
1 bunch of asparagus (steamed gently and trimmed)
1 handful of basil
1 lemon, juiced
1 fennel, julienned
3 tbsp of olive oil
sea salt and pepper

What to do:

Gently steam asparagus. Mix all ingredients minus the asparagus. Taste and season accordingly. Arrange asparagus on plate and then place the mixed salad atop. Finish with fresh mint and lemon wedges.

Perfect accompaniment to shrimp, chicken or great with goat cheese!

Photo and recipe by Rachel Bies.

Asparagus & Jalapenos Cornbread Muffins

Photo by Rachel Bies

Asparagus & Jalapenos Cornbread Muffins

(GF, Vegetarian)

What you need:

3 tbsp coconut oil
1/3 cup apple sauce or reduced/cooked peaches
1 large egg
1/4 cup of pure maple syrup
1 cup coconut milk
1 cup cornmeal
1 cup gf flour (Bobs Red Mill)
1/2 tsp baking soda
Sea salt & pepper
1 red chili/ jalapenos, diced
1 bunch of asparagus, chopped BUT save tops for garnish.

What to do:

Preheat oven to 350 and coat muffin tin with coconut oil. Mix all wet ingredients together with peppers and asparagus. Mix dry ingredients together thoroughly & slowly incorporate into wet batter. Pour into muffin tins approx. 1/4 full. Finish with aspara-tops. Bake for 15/20 minutes until golden.

Good for up to 4 days fresh OR freeze for a couple weeks. Great with a fried egg, with preserves or what we did at home is use for sloppy Joe’s using Walter All Natural, Craft Caesar Mix.

Photo and recipe by Rachel Bies.

Cedar Smoked Asparagus Soup


Cedar Smoked Asparagus Soup

What you need:

1 Lb Fresh Ontario Asparagus, 20-25 medium sized stalks, trimmed
2 Tablespoons Olive Oil, divided
1 teaspoon Balsamic Vinegar
2 Leeks, white and light green parts only, washed well and finely sliced
2 Garlic Cloves, minced
4 Cups Stock, Chicken or Vegetable
1 Medium Yukon Gold or Russet Potato, peeled and diced
1/2 teaspoon Sea Salt, or to taste
1 1/2 teaspoons Lemon Juice or to taste, optional.

What to do

Submerge a food safe cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness of the wood and your timing. Preheat the barbeque grill over a medium high heat.

Wash and trim asparagus, place in a bowl and drizzle over balsamic vinegar and 1 Tablespoon of the olive oil.

Place the asparagus on the cedar plank on the barbecue. Reduce the heat to medium and close the lid.

Grill for about 10 – 15 minutes, checking intermittently until tender. Have a glass of water or spray bottle handy to extinguish any possible flames along the cedar plank.
Meanwhile, heat the remaining tablespoon of oil in a large stockpot to medium, add the leeks and garlic sautéing until soft and translucent but not browned; about 3 – 5 minutes.

Add the diced potato and cover with the stock.

Bring to a simmer and cook until the potatoes are softened.

Remove the best spear tips from the cooked asparagus and reserve for garnish.Roughly chop the remaining smoky asparagus, add to the simmering soup. Continue for another 3 – 5 minutes to cook through to merge flavours.

Transfer soup to a food processor or using an immersion blender, combine until smooth.

Season to taste with salt. Stir in lemon juice.

Top each serving with reserved asparagus tips and drizzle over extra virgin olive oil. Serves 4

Grilled Asparagus Corncakes

Grilled Asparagus Corncakes

Grilled Asparagus Corncakes

What you need:

1 Cup Fresh Ontario Asparagus, grilled and finely diced
2 Tablespoons Olive Oil
Salt and Pepper
5 Strips Bacon, divided
1 Cup Cornmeal, finely ground
½ Cup All Purpose Flour
1 ½ teaspoons Baking Powder
¾ teaspoon Salt
½ teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper
1 Cup Milk
1 Large Egg
½ Cup Feta Cheese, crumbled
1 Green Onion, diced
Sunflower, Grapeseed or Canola Oil for frying
Sour Cream for serving

What to do:

Clean the asparagus, snap woody ends, drizzle over olive oil and season with salt and pepper.

Preheat the grill to medium. Add asparagus, flip after 3-4 minutes and grill the other side, moving any skinny spears to the top rack as necessary. Cool and remove the asparagus tips and reserve. Finely dice the stalks.

Fry the bacon over medium heat, turning regularly until crisp, about 6-8 minutes.
Remove, cool and finely dice the bacon. Reserve the drippings.

In a large bowl, combine the cornmeal, flour, baking powder, salt, garlic powder and cayenne pepper.

In a separate bowl, whisk the milk and egg together. To it, add the crumbled feta, half of the diced bacon, 2 tablespoons of the bacon drippings, the green onion, and the diced asparagus.

Combine the wet mixture to the dry and stir well, leaving no dry clumps.

Heat a large frying pan to medium. Add half of the remaining bacon drippings back to the pan and enough oil to thinly cover the bottom of the pan.

Gently drop the mixture by tablespoons onto the hot oil.

Cook each side for about 2-3 minutes, or until golden and firm. Set on paper towels to absorb any excess grease.

Repeat with more bacon drippings and oil for the next batch of batter.

Serve corncakes with a dollop of sour cream, a reserved asparagus tip and the remaining crumbled bacon, if desired.

Makes approximately 18 corncakes.

Shaved Asparagus Spring Salad

Shaved Asparagus Spring Salad

Shaved Asparagus Spring Salad

What you need:

1Lb Fresh Ontario Asparagus, about 20 large spears
¼ Fennel Bulb, fronds reserved
1 Cup Sorrel Leaves, loosely measured
1 Cup Arugula Leaves, loosely measured
1/2 Granny Smith Apple
1/3 Cup Freshly Shaved Parmesan Cheese

2 Tablespoons Apple Cider Vinegar
Juice of 1/2 Lemon, about 2 Tablespoons
¼ Cup Tablespoons Extra Virgin Olive Oil
1 teaspoon Honey
½ teaspoon Dijon Mustard
Salt & Pepper, to taste
6-7 Chives, finely diced

What to do:

Toss together the sorrel and arugula leaves and spread out onto a serving platter or salad bowl.

Slice the fennel and the apple as thinly as possible. Cut the sliced apple again into matchsticks. Add to the greens.

Snap woody ends of the asparagus spears and wash well. Working with 1 asparagus spear at a time, use a vegetable peeler to cut spears into long, thin shavings. Top the salad with the shaved asparagus.

In a small bowl or a mason jar with a lid, combine the apple cider vinegar, lemon juice, olive oil, honey, mustard, salt and pepper. Whisk or shake well in the jar. Taste and adjust salt and pepper as necessary. Pour over prepared salad.

Sprinkle over diced chives, reserved fennel fronds and with the vegetable peeler, slice over long parmesan shavings to serve.

Heritage Asparagus Soup

This is a creamy soup that is a perfect recipe to celebrate Ontario asparagus. We especially love this because it’s a delicious way to extend the local season. Make it with fresh asparagus each May – June, or use frozen Ontario asparagus to pick up your spirits during our long, cold winter.

This recipe was shared with us from Becky Barrie who grew up on an asparagus farm. This recipe was her mothers!


1 lb fresh or frozen Ontario asparagus, chopped
¼ cup Ontario yellow onion, chopped
2 cups chicken broth, separated
2 tablespoons butter or margarine
2 tablespoons flour
½ teaspoon salt
dash of pepper
1 cup milk
½ cup sour cream or plain yogurt
1 tsp lemon juice (fresh is best)
Optional: fresh chopped chives to garnish


Click here to see video instructions

In a covered saucepan, cook the asparagus, onion and 1 cup of chicken broth. When the asparagus is just tender, use a blender and blend until smooth.

In another saucepan, heat the butter/margarine, flour, salt and pepper and stir to combine into a paste. Whisk in the second cup of chicken broth. Add the pureed asparagus mixture and 1 cup of milk. Stir until boiling.

Stir a little of the hot soup mixture into sour cream or plain yogurt. Then, stir this back into the hot soup.
Elevate the taste by stirring in the lemon juice.

Serve hot and sprinkle with fresh chives to garnish


Spicy asian stir fried asparagus

Spicy Asian Stir-Fried Asparagus

Spicy Asian Stir-Fried Asparagus

What you need:

1 lb fresh Ontario asparagus, well cleaned and woody ends snapped
¼ kg pork strips, about one boneless chop, thinly sliced
3 tablespoons sesame seed oil
2 tablespoons soy sauce
1 tablespoon ginger, grated
2 garlic cloves, finely minced or ½ teaspoon garlic powder
1 Thai red chili, finely chopped or ¼ teaspoon chili flakes

What to do:

Snap each of the cleaned asparagus spears in half.

Heat a large frying pan over medium-high.

Add 2 tablespoons of the sesame seed oil and add the asparagus pieces. Keep the asparagus moving, tossing for about 3 minutes.

Add the sliced pork, soy sauce and the remaining sesame seed oil.

Stir frequently to cook the pork on all sides, about another 2 minutes.

Add the ginger, garlic and chilies; toss everything together, cooking for an additional 3 minutes.


Grilled asparagus tacos

Grilled Asparagus Tacos

Grilled Asparagus Tacos

What you need:

12 Corn Tortillas
1Lb Fresh Ontario Asparagus, grilled
Olive Oil
Salt and Pepper
Marinated Flank Steak, sliced (see below)
Pickled Red Onions (see below)
1 Cup Pepper Jack cheese, shredded or crumbled Feta
1 Avocado, sliced, optional
Fresh Cilantro, optional
Salsa, optional

What to do:

Clean the asparagus, snap woody ends, drizzle over olive oil and season with salt and pepper.

Preheat the grill to medium. Add asparagus and the marinated flank steak. Flip everything after about 4 minutes. Watching not to char the smaller asparagus ends. Allow the steak to cook approximately 10-12 minutes to medium-rare. Let the steak rest. 5 minutes before slicing thinly.

Warm the tortillas on the grill, each side for about 1-2 minutes.

To assemble, add asparagus, sliced steak, cheese, prepared pickled onions and other toppings like cilantro, avocado or salsa to taste.


Marinated Flank Steak
1/3 Cup Olive Oil
½ Bunch Cilantro, finely chopped, about ½ Cup
1 Tablespoon Chili Flakes
1 teaspoon Sea Salt
1 teaspoon Cumin
2 Limes, juiced
2 Cloves Garlic, minced

Pulse everything in a blender or finely chop the cilantro and combine with the remaining ingredients. Add steak and marinade to a zippered, sealable bag. Refrigerate for 1 hour or up to overnight.

Heat the grill to medium. Remove the steak from the marinade. Grill the steak for about 6 minutes. Turn over and grill for an additional 5 minutes to medium rare; Internal temperature of 135ºF

Let the steak rest for about 5 minutes before slicing against the grain, into thin strips.

Pickled Red Onions
1 Large Red Onion, very thinly sliced
¼ Cup White Wine Vinegar, or Apple Cider Vinegar
1 teaspoon Honey
½ teaspoon Sea Salt

Peel and thinly slice the onion. Place in a large bowl and pour over enough boiling water to cover. Leave for about 30 seconds and strain.

Return the onions to the bowl and add vinegar, honey and salt.

Toss well to combine and cover the onions. Cover the bowl with plastic wrap and leave for about 1 hour or until ready to serve.

Lamb & Asparagus Kofta Kebabs

Lamb & Asparagus Kofta Kebabs

Lamb & Asparagus Kofta Kebabs

What you need:

500G Ground Lamb
10 Stalks Fresh Ontario Asparagus
½ Cup Sweet Onion, very finely chopped or grated, about ½ of the onion
3 Tablespoons Fresh Mint, finely chopped
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Cumin
1 teaspoon Garlic Powder
½ teaspoon Freshly Ground Black Pepper
¼ teaspoon All Spice
1/8 teaspoon Cayenne Pepper

What to do:

Snap woody ends from the asparagus, wash and dry well.

Combine the spices, onion and mint with the ground lamb, mixing very thoroughly.

Measure ¼ cup of the lamb mixture and using your hands, shape it into a rough ball. Press your finger down the center to create a crevasse. Lay one asparagus spear in and cover tightly, wrapping the lamb mixture around the asparagus, covering the tip completely and firmly.

Lay finished kebab on a lined baking sheet and press down gently.

Repeat with remaining asparagus spears and lamb mixture.

Refrigerate for 30 minutes to 1 hr.

Heat the barbecue to medium heat and grill, rotating each side for about 2 minutes, cooking for 8-10 minutes or to an internal temperature of 160ºF.

Alternatively, fry the kebabs in a non-stick pan over medium heat for 8-10 minutes, turning to brown and cook evenly.

Makes 10 Kofta Kebabs.

Serve with Yogurt Raita

Lamb logo

Sheep’s Milk Yogurt Raita
1 Cup Sheep’s Milk Yogurt or Greek Style Yogurt
1 Tablespoon Fresh Mint, finely chopped, about 10 large leaves
½ English Cucumber
½ teaspoon Cumin
Pinch Cayenne Pepper
1/8 teaspoon Salt
Pepper to taste

Measure the yogurt into a bowl and add the chopped mint, cumin, cayenne, salt and pepper.
Peel and seed the cucumber. Grate it with the largest hole of a box grater and add to the yogurt mixture and stir well to combine.

Grilled Asparagus Pizza

Grilled Asparagus Pizza

Grilled Asparagus Pizza

What you need:

1Lb Fresh Ontario Asparagus
¼ Cup Extra Virgin Olive Oil, divided
Salt and Pepper
Pizza Dough, homemade or store bought
Pesto, homemade or store bought
½ Cup Ricotta Cheese
1 Cup Mozzarella Cheese, shredded
3 Garlic Cloves, thinly sliced

What to do:

Clean and trim the asparagus. Toss with 1 Tablespoon of olive oil and sprinkle with salt and pepper.

Heat the barbecue to medium and close the lid to retain the heat.

Add trimmed, oiled asparagus to the grill and turn after 3-4 minutes, watching carefully not to burn the tips. Cook for about 5-8 minutes, moving the more slender spears to the top rack as they become tender.

Cut the pizza dough in half. Shape and stretch the dough to make two, 10-12″ pizzas.

Drizzle over about 1 Tablespoon of olive oil per side and rub in evenly to coat. Lay the greased pizza dough onto the pre-heated grill. Cook for about 3 minutes and flip once the underside has grill marks and is golden and firm.

Cook the other side for 3-4 minutes then turn over again to dress your pizza.

Evenly spread pesto, then dot with a few slices of slivered garlic, ricotta cheese. Layer the asparagus and sprinkle over shredded mozzarella.
Close the lid on the grill and heat the pizza to thoroughly melt the cheeses; about 2-3 minutes more. Remove from the grill to a cutting board. Top with parmesan shavings and fresh basil leaves, if desired.

Pizza Dough
1 Tablespoon Active Dry Yeast, one 8g package?
1 teaspoon sugar or other honey
3/4 Cup Warm Water
2 Cups Unbleached All Purpose Flour
1 teaspoon Salt?
2 Tablespoons Olive Oil

Dissolve the yeast and the sugar in the warm water and let stand for about 10 minutes or until bubbled and frothy. In a separate bowl or in the bowl of a stand mixer with the dough hook attached, combine 2 cups of flour and the salt. With the motor running, stir in the yeast mixture followed by the olive oil. Knead for a few minutes until the dough comes together to form a soft ball that is no longer sticky. Cover and rest for at least 30 minutes to rise.

Spinach Pesto
2 Cups Baby Spinach Leaves, packed
5-6 Large Basil Leaves
½ Cup Walnuts
1 Large Garlic Clove, peeled
½ teaspoon Sea Salt
Pinch Freshly Ground Black Pepper
1/3 Cup Parmesan Cheese, grated
¼ Cup Extra Virgin Olive Oil

Add everything but the olive oil into a food processor or a blender and combine well. Using a spatula, scrape the sides down and reattach the lid. With the motor running, slowly drizzle the oil through the lid opening until everything is smooth. Yields about 1 cup

Asparagus Casserole

We think you will enjoy this family friendly recipe that is easy and versatile. Use fresh Ontario asparagus as the star ingredient, and then add in a selection of your favourite vegetables and meat. We’ve provided quantities and examples below but feel free to make substitutions to use what you have at home!

This recipe was developed and shared with us by Ontario asparagus farmer Elvira Koteles from Rocks Mill Farms.


Roughly 2 lbs. Ontario asparagus, trimmed and cut into bite sized pieces – separated
1 medium sweet red pepper, chopped
1 medium orange sweet pepper, chopped
1 medium sized sweet onion, sliced
3 cups cremini mushrooms, diced
9-10 cherry tomatoes, sliced
1 cup bacon bits (optional)
2 cups of any precooked meat (like chicken or turkey), shredded or cut into bite sized pieces
2 tsp Cajun spice (optional)
1 teaspoon salt
1 teaspoon pepper
4-5 tablespoons of your favourite BBQ sauce*
1/2 cup grated Parmesan cheese, separated


Click here to see video instructions

Preheat oven to 400°F. Alternatively, this can be placed on a BBQ grill on medium to high heat.
Using an 11” x 9” foil container, combine all of the vegetables, meat and spice, starting with half of the asparagus on the bottom, and finishing with the second half of the asparagus on top. Stir in sauce. Top with half of the cheese. Cover with tinfoil.
Bake/BBQ for approximately 45 minutes until the asparagus is fork tender. Check halfway through cooking to give it a stir to prevent it from sticking at the bottom.

Once cooked, remove from oven and sprinkle remaining cheese on top before serving hot.

*Option: If you don’t like BBQ Sauce, try adding a white alfredo sauce or another sauce that you like.

Crispy Air Fryer Asparagus

This recipe was tested using Panko crumbs initially but substituting unsweetened coconut flakes proved to be the winner in blind taste tests, even with people who claim that they do not like coconut! That said, Panko crumbs also provided a delicious crunchy finish. Use what you have in the house to enjoy fresh, Ontario asparagus with your air fryer!
It cooks in just 5 minutes!


14 Ontario Asparagus spears
1 egg
1 ½ tsp minced garlic
1 tsp Dijon mustard
Salt & Pepper, to taste
3/4 cup flour
3/4 cup shredded unsweetened coconut (Alternate: Panko crumbs)


Click here to see video instructions

Wash and dry asparagus. Trim 1 inch off the bottom and discard. Cut into lengths that will fit your air fryer tray. Keep excess pieces to air fry or use in another recipe. Determine how many asparagus spears will fit into your air fryer tray at one time. When cooking, they should not overlap, nor touch. Prepare and cook asparagus in batches to suit your machine’s capacity. Preheat oven to 250° to keep batches warm.

Set up breading station. To one bowl, combine egg, garlic, mustard, salt and pepper. Whisk to combine.
In second bowl, add half of the flour. To a third bowl, add half of your coconut flakes.
Dip the first batch of your asparagus into the egg, then flour to coat. Then back to the egg, then coconut (or Panko) to coat.

Continue with remaining batches, topping up flour and coconut (or Panko) as required.

Cook in batches on 400° for 5 minutes, shaking after 4 minutes to ensure even cooking. Our regular thickness asparagus was cooked and crisp within 5 minutes. Thicker asparagus may require an additional minute.

Keep each batch warm in oven and serve hot.

To Serve: Create Dijonnaise for dipping. Simple combine ¼ cup mayonnaise mixed with 1-2 tsp Dijon mustard. Add more of less mustard to suit your taste.