Step by step

Method

5 steps

1. 1

   Snap or trim the woody ends off 1 lb asparagus. If the spears are thick, peel the bottom 2 inches so they cook evenly.

2. 2

   Toss with 1–1½ tablespoons olive oil and ½–¾ teaspoon kosher salt until every spear looks glossy. Add black pepper if you like.

3. 3

   Preheat the air fryer to 390°F. Lay the spears in a mostly single layer — light overlap is fine; a dense pile steams.

4. 4

   Air fry 6–10 minutes, shaking once halfway, until the stalks are tender-crisp and the tips are browned. Thin spears finish closer to 6; thick ones need the full 10 — peek early.

5. 5

   Pile onto a plate and finish with lemon zest, a squeeze of lemon, grated Parmesan, or a drizzle of vinaigrette. You want snappy asparagus with browned tips — not limp khaki spears or raw crunchy bottoms.