Ingredients
Equipment
Method
- Rinse the asparagus under running water, dry thoroughly and trim off woody ends. Group similarly thick spears and halve long stalks if needed for a loose fit.
- Preheat the air fryer to 400 F (205 C) if required. Toss the asparagus with olive oil, salt and pepper until lightly coated.
- Arrange the spears in a loose single layer. Air fry at 400 F (205 C) for an estimated 4 to 7 minutes, turning or shaking gently halfway. Begin checking at 4 minutes. Remove slender spears when bright green and tender-crisp; give thicker stalks short extra intervals until a knife enters the thickest part without resistance. Stop before tips become brittle or black.
- Transfer to a plate with tongs, add the lemon juice and serve immediately.
Notes
Time varies with spear thickness, preheating and basket airflow; texture matters more than a fixed timer.
Use a loose layer; cook two batches if necessary.
The real Pexels photo includes roasted tomatoes and lemon and is serving inspiration, not this exact method or portion.
Refrigerate cooked leftovers within two hours, or one hour above 90 F (32 C); use within 3-4 days and reheat to 165 F (74 C).
Cooking and nutrition are estimates, not measured results.
