Ingredients
Scale
- 1 lb (450g) fresh asparagus spears, woody ends trimmed
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder (or 2 cloves minced fresh garlic)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Lemon wedges (for serving)
Instructions
- Wash the asparagus spears under cold running water and pat them completely dry with a kitchen towel. Snap or cut off the bottom two inches of the stalks to remove the woody, fibrous ends. Place the trimmed asparagus into a large mixing bowl. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper. Toss well with your hands or tongs to ensure every spear is evenly coated in oil and seasoning. Save the Parmesan cheese for the next step to prevent it from clumping in the bowl.
- Preheat your air fryer to 400°F (200°C) for 2 minutes. Arrange the seasoned asparagus in the air fryer basket in a single layer. Avoid overcrowding to ensure the hot air can circulate freely around each spear. If you have a smaller air fryer, work in batches. Sprinkle half of the Parmesan cheese over the asparagus before sliding the basket in. Cook for 6 to 8 minutes, shaking the basket halfway through. The asparagus should be tender-crisp and the cheese should look golden and bubbly.
- Carefully remove the asparagus from the air fryer and transfer them to a serving platter. Immediately sprinkle the remaining Parmesan cheese over the hot spears so it melts slightly. Garnish with fresh lemon wedges on the side for a bright, acidic finish. Serve immediately while the tips are still crispy and the cheese is warm.
- Cook Time: 13 minutes