This Air fryer asparagus recipe is a healthier and easier way to prepare garden fresh asparagus. A fresh and healthy veggie side dish with simple seasonings for amazing flavor and beautiful presentation.
Wash and trim 1-2 inches off the bottom of the asparagus stalks, then pat dry.
Mix together the oil, salt, garlic powder and parsley. Laying the asparagus out in a large bowl or on a baking sheet, drizzle asparagus with oil mixture, then gently toss to coat the stalks.
Sprinkle with grated parmesan cheese and place in single layer in preheated air fryer basket, (air fry in batches if your air fryer is smaller). Air fry for 7 minutes until roasted and slightly crisp on the outside.
Remove from air fryer basket and serve immediately, sprinkle with a little additional grated parmesan and a squeeze of lemon if desired.
Store any leftovers from air fryer asparagus recipe in an airtight container in the refrigerator for up to 5 days. Or may be frozen, cool completely, then place in baggie and freeze.
How to Reheat Asparagus
Air Fryer | To reheat in the air fryer, place air fried asparagus on the basket in a single layer and reheat at 400 degrees for about 3 minutes.
Oven | To reheat asparagus in the oven, preheat oven to 350 and place the asparagus in a single layer on a baking sheet. For steamed asparagus; place a piece of foil over the top of the asparagus and bake 3-5 minutes. For roasted asparagus; do not cover and roast for 3-5 minutes until desired doneness.
Notes
Variations
Use Fresh garlic | 1-2 cloves of pressed or minced garlic would be delicious in place of the garlic powder.
Balsamic Asparagus Recipe | Drizzle the air fryer asparagus with parmesan with a little balsamic vinegar or even better, balsamic glaze or reduction, try my friend Chellie’s recipe here!
Try different cheeses | In place of or in addition to use Pecorino Romano cheese, Gruyere or any hard strong cheese would be a good substitute.
Kick it Up | Sprinkle asparagus with red pepper flakes!
Tips
When purchasing asparagus, make sure it is firm and plump, not limp; the tips should be tightly closed.
Trim the white portion of the asparagus ends off, between 1-2 inches, this part of the asparagus is typically tough and woody.
After rinsing asparagus be sure to pat it dry, so that the oil mixture will stick.