Pan-seared asparagus is a quick, 10-minute side dish that develops crispy, charred exteriors while staying juicy inside. High-heat cooking is the key to bringing out the vegetable's natural sweetness and creating texture contrast.
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Arrange asparagus on a large plate and drizzle with olive oil. With your hands, work the oil into the spears until completely coated.
Season asparagus with ½ tsp kosher salt and ¼ tsp ground black pepper. Arrange asparagus in an even layer in a Suvie air fry basket. Place in Suvie with a sheet pan underneath to catch any drips.
Input settings and cook now or schedule, flipping asparagus halfway through. Bottom Zone: Air Fry at 400°F for 10 minutes. Top Zone: None.
Remove asparagus, transfer to a platter and serve with lemon wedges.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat briefly in a hot skillet to restore crispness.
Asparagus is done when the spears are tender when pierced with a fork and the exterior shows light browning or char spots, typically 5-7 minutes over medium-high heat.
Yes, trim the woody bottom third of each spear by snapping off the tough end where it naturally breaks, or cut 1-2 inches from the base.
Pan-seared asparagus is best served immediately while still crispy, but can be reheated in a hot skillet for 1-2 minutes just before serving.
Medium asparagus spears cook evenly in 5-7 minutes; very thin spears may overcook, and very thick spears may not crisp properly in this timeframe.
Yes, butter, avocado oil, or ghee work well. Butter adds richness and pairs beautifully with lemon.
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