Air Fryer Roasted Asparagus

by Sabrina Snyder

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2 Comments

5 from 1 vote
4 Servings
Prep Time 2 minutes
Cook Time 9 minutes
Total Time 11 minutes
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Air Fryer Roasted Asparagus is an easy way to make crisp-tender veggies for dinner! Seasoned and topped with parmesan in about 10 minutes.

Asparagus is the perfect veggie side dish to round out any weeknight dinner! This air-fryer method is as quick and easy as my Baked Asparagus with the added flavor of oven roasting; perfect to serve with Air Fryer Baked Potatoes or Air Fryer Broccoli!

Sabrina’s Air Fryer Roasted Asparagus Recipe

I love Spring because that means asparagus is in its peak season! And the air fryer method is my new favorite way to make asparagus – you get the same depth of flavor from oven roasting but in a fraction of the time. With a little olive oil and some seasonings, this fresh and earthy veggie becomes the best dinner side. Plus, a sprinkle of parmesan cheese makes them a dish even picky eaters will enjoy. If you have an air-fryer, grab some fresh asparagus and try this recipe tonight – you will love it!

Dinner, then Dessert

Air Fryer Roasted Asparagus

Air Fryer Roasted Asparagus is an easy way to make crisp-tender veggies for dinner! Seasoned and topped with parmesan in about 10 minutes.
Yield 4 Servings
Prep Time 2 minutes
Cook Time 9 minutes
Total Time 11 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
Plate of cooked asparagus topped with cheese with lemon wedges
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Ingredients
 

Ingredients

  • 1 bunch fresh asparagus , trimmed 2” from the bottom
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 pinch cayenne pepper
  • 1/4 cup parmesan cheese , shredded

Instructions

Instructions

  • Preheat air fryer to 375 degrees.
  • In a bowl toss asparagus with oil, salt, black pepper and cayenne pepper.
  • Place in basket in an even layer.
  • Cook for 8 minutes.
  • Top with parmesan cheese and cook 1 minute.

Nutrition

Calories: 56kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 391mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

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Collage of cooked asparagus and prep steps

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I usually roast mine in the oven, but this was way faster and crispier. Also sprinkled some parmesan on top and it turned out delicious.

    Reply