Air Fryer Asparagus

• 1 lbasparagus — medium spears — pencil-thin overcooks, jumbo stays woody
• 1 tbspolive oil — extra-virgin
• 1/2 tspfine sea salt
• 1/4 tspblack pepper — freshly ground
• 1/2lemon — zest and a squeeze, to finish
• —red pepper flakes — a pinch, to taste — optional

Method

1. 01

   Snap or trim off the woody bottom inch or two of each spear. The old bend-until-it-breaks trick works fine; so does lining them up and cutting where the color fades. Pat the spears completely dry.

2. 02

   On a plate or straight in the basket, roll the spears with the olive oil, salt, and pepper until lightly coated all over.

3. 03

   Lay them in the basket in one layer — crosswise, a little space between spears. Air fry at 390°F for 6–8 minutes. No flip needed for medium spears; give the basket one shake at 4 minutes if they've rolled together.

4. 04

   Check at 6 minutes: the tips should be browned and crisp, the stalks blistered but still bright green with a slight bend, not a flop. Thick spears may want the full 8.

5. 05

   Hit them with lemon zest, a squeeze of juice, and pepper flakes if you like. Serve right away — asparagus doesn't hold.