Air Fryer Asparagus

With Lemon and Parmesan Cheese

asparagus with lemon, garlic, and parmesan cheese
The Spruce / Diana Rattray
Prep: 8 mins
Cook: 12 mins
Total: 20 mins
Servings: 4 to 6 servings
Yield: 16 to 24 ounces
Nutritional Guidelines (per serving)
62 Calories
4g Fat
6g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 62
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 137mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 4g
Vitamin C 9mg 45%
Calcium 59mg 5%
Iron 1mg 6%
Potassium 268mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it comes to cooking vegetables, the air fryer is an excellent choice, and this easy roasted asparagus is a great example. It's especially nice to have the air fryer to fall back on during the summer months when you don't want to use the oven. Plus, it does the job of roasting the asparagus quickly with just a scant drizzle of oil.

The asparagus is done in just about five minutes per batch depending on how thick the spears are. The asparagus should be tender but slightly crisp and bright green. Take a look at the asparagus and toss it after a few minutes—that should give you an idea of how much longer you should cook it.

Fresh asparagus is a harbinger of spring. While asparagus is available year-round, spring is the best season for crisp, fresh asparagus. Serve air-fried asparagus with steak, chicken, or fish, or slice it into smaller pieces and toss it with garlicky pasta or creamy risotto. Or add sliced cooked asparagus to a pasta or potato salad.

Ingredients

  • 1 to 1 1/2 pounds asparagus

  • 1 tablespoon olive oil

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon kosher salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • 1 tablespoon lemon juice

  • 4 tablespoons grated Parmesan cheese, for garnish and serving

Steps to Make It

  1. Gather the ingredients.

    ingredients for air fryer asparagus
    The Spruce / Diana Rattray
  2. Trim the tough, woody ends of the stems.

    asparagus spears on a cutting board
    The Spruce / Diana Rattray
  3. Place the trimmed asparagus in a bowl or on a plate and toss with the olive oil, garlic powder, kosher salt, and pepper.

    asparagus prep with olive oil and seasonings
    The Spruce / Diana Rattray
  4. Arrange the asparagus in a single layer in the air fryer basket.

    asparagus in air fryer ready to cook
    The Spruce / Diana Rattray
  5. Set the temperature to 400 F and cook for 4 to 6 minutes, depending on the thickness of the spears. Toss about halfway through the cooking time.

    asparagus cooked in the air fryer
    The Spruce / Diana Rattray
  6. Transfer the asparagus to a serving dish. Drizzle with lemon juice and sprinkle with Parmesan cheese. 

    asparagus with lemon, garlic, and parmesan cheese
    The Spruce / Diana Rattray

How to Store and Freeze

  • Transfer cooked asparagus to an airtight container within two hours of cooking, store in the fridge, and eat within four days.
  • To freeze cooked asparagus, put the spears in a zip-close freezer bag and label the bag with the name and date. Freeze cooked asparagus for up to six months.

Tip

When shopping for asparagus, look for firm, smooth stalks that are free from wrinkles. The green should look fresh, not faded or dull-looking, and the tips should be tightly formed and firm—not mushy or soft.

Recipe Variations

What Is the Best Way to Trim Asparagus?

The quickest and most efficient method to trim asparagus is to line the spears on a cutting board up and cut off the tougher ends with a chef's knife. Alternatively, the bend and snap technique is a popular way to do it without utensils. Bend an asparagus spear near the end and it will snap off at its breaking point—where the green begins to turn tough and woody.

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