First things first give your broccolini a good rinse. You want to get rid of any dirt or dust hanging out in the florets. Then shake it off or pat dry with a clean towel. Moisture = soggy broccolini, so drier is better!
Next, snap or trim off the woody ends (about half an inch). You can also remove any big leaves along the stems if they’re looking a little rough.
In a medium-sized bowl, toss your broccolini with the olive oil, salt, and pepper. Use your hands if you like (sometimes that’s just easier, right?). You want every piece lightly coated nothing dripping, just a nice sheen. This is also the time to add any extras like garlic powder or chili flakes if you want to spice things up a bit.
Pop the broccolini into the air fryer basket in a single layer. It’s okay if they overlap a little, but try not to overcrowd. You want those edges to get nice and crispy!
Set the air fryer to 375°F and cook for 12 minutes, flipping halfway through. That halfway flip is key it helps everything crisp up evenly. Just shake the basket or use tongs, whatever works for you.
Once the timer dings, pull out the broccolini. The tips should be a little charred, the stems tender but still with a bit of bite. Perfection.
Give it a squeeze of fresh lemon juice for brightness, or sprinkle on some parmesan while it’s still hot so it melts slightly.
