Air Fryer Spring Vegetable Tray

A warm crudité board: quick-cooking and sturdy spring vegetables air fried in stages by cook time and arranged around a dip.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 130

2 lb mixed spring vegetables asparagus, snap peas, broccolini, thin carrots, halved baby potatoes, radishes, mushrooms, fennel wedges, cherry tomatoes
2-3 tbsp olive oil about 1 to 2 tsp per batch
kosher salt and black pepper
lemon, fresh herbs, flaky salt to finish
a warm or cold dip to serve

Cut everything to a similar thickness and pat dry. Toss each type with a little oil, salt, and pepper.
Asparagus, broccolini, snap peas: 380°F, 5 to 7 minutes. Green beans, mushrooms, zucchini: 380°F, 8 to 10. Carrots, radishes, parboiled potatoes: 390°F, 10 to 14. Cherry tomatoes: 370°F, 4 to 6.
Pile the warm vegetables around the dip. Finish with lemon, herbs, and flaky salt.

Pat everything dry — water means steam and floppy vegetables.

Group by cook time, not by colour.

Season with oil and salt going in; acid and herbs coming out.