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Air-Fried Asparagus with Herbed Lemon Aioli

By Paula Deen


Featured in:

Paula Deen's Air Fryer Cookbook

Difficulty: Easy

Prep time: 10 minutes

Cook time: 12 minutes

Servings: 4


Air-Fried Asparagus

  • 2 egg whites
  • 1 cup panko breadcrumbs
  • ½ cup Parmesan cheese
  • ½ teaspoon dried basil
  • ¼ teaspoon cayenne pepper
  • 1 pound asparagus, trimmed
  • oil, for spraying

Herbed Lemon Aioli

  • ½ cup mayonnaise
  • 1 lemon, juiced
  • ½ tablespoon chopped fresh thyme
  • ½ tablespoon chopped rosemary
  • ¼ teaspoon garlic powder


Air-Fried Asparagus

In a small bowl, lightly beat egg whites. In another small bowl, combine breadcrumbs, Parmesan cheese, basil, and cayenne pepper. Dip asparagus spears in beaten egg whites, then roll in breadcrumb mixture.

Working in batches of 10, spray asparagus with oil and place in air fryer basket. Do not overcrowd. Set temperature to 400 degrees, and air fry for 6 minutes. Repeat with remaining spears. Serve warm with Herbed Lemon Aioli on the side.

Herbed Lemon Aioli

In a small bowl, combine mayonnaise, lemon juice, thyme, rosemary, and garlic powder. Chill, covered, until ready to use.

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