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Showerthought: my air fryer week went 9 for 10 and the one fail was asparagus
Last Tuesday I did chicken thighs at 400 for 18 minutes and they came out with skin like glass, then salmon on Thursday and cubed potatoes on Saturday, all winners. Sunday I threw in a handful of asparagus with a little oil and it turned to stringy mush in 6 minutes flat. Do you guys go lower temp or shorter time for thin veggies like that, or should I just keep asparagus out of the basket?
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