Air Fryer Asparagus Recipe With Parmesan 2026: No-BS Picks

If you've ever stared at a bunch of asparagus and thought, "I want something better than plain steamed but I don't want to turn on the oven for 20 minutes," an air fryer asparagus recipe with parmesan is exactly the answer. You'll have crispy, golden, cheesy asparagus on the table in under 15 minutes, and you only need a handful of ingredients you probably already have. It's the kind of side dish that makes people ask what restaurant you ordered from.

Asparagus transforms completely under high heat. A 2023 analysis from the USDA FoodData Central confirms that a one-cup serving of cooked asparagus with just a tablespoon of parmesan runs about 65 calories and delivers over half your daily vitamin K. The air fryer concentrates that flavor and texture in a way the microwave or stovetop simply can't match.

Let's walk through exactly how to nail this recipe every single time.

Quick Answer

An air fryer asparagus recipe with parmesan takes about 12 minutes start to finish. Toss trimmed asparagus in olive oil, salt, pepper, and garlic powder. Coat with freshly grated parmesan.

Air fry at 375°F (190°C) for 6 to 8 minutes in a single layer. Squeeze fresh lemon over the top, serve immediately, and you've got a restaurant-quality side dish.

Image source: Bing (Web (fair-use with source credit))

Why Air Fryer Asparagus with Parmesan Is the Easiest Side Dish You'll Make This Week

The air fryer is a countertop convection oven that circulates super-hot air around food at high speed, browning and crisping the surface in a fraction of the time a full oven needs. Asparagus is a spring vegetable whose spears respond beautifully to that intense dry heat. When those two things meet, something clicks.

Parmesan changes the game entirely. Freshly grated parmesan cheese melts into a thin, shatteringly crisp coating on each spear. It adds umami, saltiness, and that satisfying crunch you'd normally need breadcrumbs or a deep fryer to achieve.

You're looking at roughly 3 to 5 grams of added fat per serving from the cheese and olive oil combined, which is remarkably low for something that tastes this indulgent.

What makes this recipe especially practical is the timing. A standard bunch of asparagus, about one pound, feeds three to four people as a side. From the moment you pick up a knife to plate the finished dish, you're clocking in at around 12 minutes.

That's faster than waiting for a conventional oven to preheat, let alone actually roast the vegetables.

If you're already cooking main courses in the air fryer, like our chicken shawarma recipe or New York strip, the asparagus can go in right after or alongside on a multi-level rack. It turns one appliance into a complete dinner station.

What You'll Need: Ingredients and Equipment

Nothing on this list is exotic or expensive. That's part of the appeal.

Ingredients

• Asparagus, 1 pound (about 1 standard bunch from the grocery store). Fresh green asparagus works best. Look for firm, bright green spears with tightly closed tips.
• Parmesan cheese, ¼ to ⅓ cup freshly grated. This matters more than you'd think, and we'll get into why below.
• Olive oil, 1 tablespoon. Light or extra virgin both work. Enough to coat every spear lightly without pooling at the bottom of the bowl.
• Kosher salt, ½ teaspoon, adjusted to taste.
• Black pepper, ¼ teaspoon, freshly ground if possible.
• Garlic powder, ½ teaspoon. Fresh minced garlic burns at air fryer temperatures, so powder is the right call here.
• Lemon, 1 fresh lemon for finishing. The acidity brightens everything and cuts through the richness of the cheese.

Optional add-ins include red pepper flakes for heat, Italian seasoning for an herby twist, or a few tablespoons of panko breadcrumbs pressed into the parmesan for extra crunch.

Image source: Wikimedia Commons / istolethetv from Hong Kong, China (CC BY)

Equipment

• Air fryer, Any standard basket-style or oven-style model works. The recipe was tested across 3.5-quart to 6-quart baskets.
• Cutting board and sharp knife, For trimming.
• Large mixing bowl, For tossing.
• Paper towels or clean kitchen towel, For drying the asparagus before oiling.
• Tongs, For shaking the basket and transferring spears.
• Perforated parchment liner, Optional but strongly recommended for air fryer baskets with wide gaps. These liners prevent small bits of parmesan from falling through to the heating element below.

A quick note on parmesan: freshly grated from a block melts, browns, and clings to asparagus far better than the pre-shredded variety. Pre-shredded parmesan contains cellulose, an anti-caking agent that stops the cheese from fusing together. The difference in your final dish is significant.

Grab a $4 block of domestic parmesan and a box grater, and you'll immediately taste the upgrade.

How to Prep Asparagus So It Actually Turns Out Perfect

Prep is where most people either set themselves up for success or quietly ruin the dish without realizing it. The good news is that it only takes about three minutes.

Trim the woody ends properly

Every asparagus spear has a tough, fibrous lower portion that no amount of cooking will make pleasant to eat. You have two reliable ways to remove it.

The snap-and-discard method is the most intuitive. Hold a spear at each end and bend it. It will naturally snap at the point where the tender part meets the tough part.

Use that snapped spear as a guide, then cut the rest of the bunch to the same length with a knife.

The knife-only method is slightly faster for large batches. Lay the spears on a cutting board and trim about 1 to 1.5 inches from the bottom. If the spears are thick, thumb-diameter or larger, use a vegetable peeler to shave the outer skin from the lower half.

That outer layer is the most fibrous part.

Whichever method you use, don't skip this step. Biting into a woody end is the number one complaint in asparagus recipes, and the fix takes 30 seconds.

Dry the spears thoroughly

Image source: Bing (Web (fair-use with source credit))

This is the step most recipes mention in passing. It deserves more attention. Water on the surface of asparagus creates steam when it hits the hot air fryer basket.

Steam is the enemy of the crispy, parmelty coating you're going for.

After washing the trimmed spears under cold running water, spread them on a clean kitchen towel or a few layers of paper towels. Pat them dry on all sides. If you're in a hurry, roll them gently in the towel and press.

Thirty seconds of effort here pays off in a noticeably crunchier result.

Toss in oil before adding parmesan

Oil is the glue that helps parmesan stick to asparagus. Without it, most of the cheese ends up as melted patches on the bottom of your basket instead of coating the spears.

Place the dry asparagus in a large bowl. Drizzle with 1 tablespoon of olive oil. Toss until every spear has a light, even sheen.

You're not looking for a heavy coating, just enough that the surface looks slightly glossy. Then sprinkle with salt, pepper, and garlic powder, and toss once more.

Add the grated parmesan last and give it one gentle final toss. Or, if you prefer more control, arrange the oiled spears in the air fryer basket first and sprinkle parmesan directly over them. Both methods work.

The bowl-toss gives more even coverage, while the direct-sprinkle method lets you concentrate cheese on the tops of the spears where it crisps best.

Step-by-Step: How to Make Air Fryer Asparagus with Parmesan

Here's the full process, start to finish, in the exact order to follow.

Image source: Bing (Web (fair-use with source credit))

Step 1: Preheat your air fryer (optional but helpful)

Set your air fryer to 375°F (190°C) and let it run for 2 to 3 minutes. Not all models benefit from preheating, but most basket-style air fryers perform more consistently when the basket and interior walls are already hot. Think of it like preheating a cast iron skillet.

If your model has a built-in preheat function, use it. If not, just let it run empty for a couple of minutes.

Step 2: Prep the asparagus

Trim, dry, oil, and season as described in the previous section. Toss with parmesan or set it aside for direct application in the basket.

Step 3: Arrange in a single layer

This is critical. Place the spears in the air fryer basket in a single layer with a small gap between each one. Overcrowding traps moisture and blocks airflow, which leads to steamed, soggy asparagus instead of crispy asparagus.

For a standard 5-quart basket, one pound of asparagus typically fits in a single layer if you arrange them in alternating directions, tips facing left and right. If your basket is smaller, cook in two batches. The extra three minutes are worth the texture difference.

If you're using a perforated parchment liner, place it in the basket first, then arrange the spears on top. This is especially useful for air fryers with wide wire grids where parmesan crumbs tend to fall through.

Step 4: Air fry at 375°F (190°C)

Set the timer for 6 minutes as a starting point. After 3 minutes, pull out the basket and give it a firm shake or use tongs to flip each spear. This exposes the other side to direct airflow and prevents one side from overcooking while the other stays pale.

Step 5: Check for doneness

At the 6-minute mark, check the spears. You're looking for bright green color with slight browning at the tips, parmesan that's turned golden and slightly crispy, and a texture that's tender when you bite in but still has a slight snap. If the spears need another minute or two, return the basket and check again at 1-minute intervals.

If you prefer softer asparagus, add 2 more minutes. If you like it with more bite, pull it at 5 minutes.

Step 6: Finish and serve

Transfer the spears immediately to a serving plate. The residual heat will continue cooking them slightly, so pulling them a touch early is better than leaving them in the basket where they can overcook against the hot metal.

Squeeze fresh lemon juice over the top. Add a pinch of flaky sea salt, a few cracks of black pepper, or a shower of extra parmesan if you like. Some people drizzle a small amount of balsamic glaze for a sweet-tangy finish.

Serve right away. This dish doesn't wait well. The parmesan crisps start to soften within a few minutes as the asparagus releases residual moisture.

The Temperature and Timing Breakdown for Every Air Fryer

Not all air fryers are created equal. Basket size, wattage, and airflow design all affect cook time. Here's a breakdown that accounts for the most common variations.

Temperature guide

The standard 375°F setting is the reliable sweet spot for most air fryers and most asparagus. It gives you enough heat to crisp the parmesan without scorching the delicate tips.

Timing by spear thickness

Timing by air fryer model type

Image source: Bing (Web (fair-use with source credit))

How to tell it's done without a thermometer

You don't need a probe for this. Use your eyes and the tong test. Golden, slightly blistered parmesan on the surface means the cheese has crisped.

Spears that bend slightly when lifted with tongs but don't flop over are perfectly done. Tips that have gone from bright green to a deeper olive-drab with light char spots are at peak flavor.

If the parmesan is browning too fast but the stalks still feel firm, lower the temperature by 25°F and add 2 minutes. If the tips are burning before the stalks cook through, your spears are likely too thin for your heat setting, or your air fryer runs hot. Every model has quirks.

The first time you make this recipe in a new air fryer, check early and adjust.

This is the same principle we use across recipes like our beef short ribs and air fryer schnitzel. Know your machine, check early, and let the visual cues guide you more than any timer.

How to Keep the Parmesan from Falling Through the Basket

This is the single most common frustration people report with this recipe. You sprinkle beautiful grated parmesan over your asparagus, slide the basket in, and three minutes later half the cheese is melted onto the heating element below instead of coating the spears. It's fixable.

The root cause is simple. Most air fryer baskets have openings large enough for shredded cheese to drop through, especially once the cheese starts to melt and lose its structure. The fix depends on your equipment and how much effort you want to put in.

Use a perforated parchment liner

This is the easiest and most reliable solution. Perforated parchment liners are round sheets of parchment paper with small holes cut throughout. They sit at the bottom of your air fryer basket and let hot air circulate while catching small food particles.

They cost about $8 to $12 for a pack of 100 and are available in sizes matched to specific air fryer basket diameters. Measure your basket before ordering. A liner that's too large will block airflow around the edges.

One that's too small won't cover the bottom.

Image source: Bing (Web (fair-use with source credit))

Apply parmesan in stages

Instead of coating all the cheese before cooking, add half at the beginning and sprinkle the rest during the last 2 minutes. The first batch melts and adheres to the oiled spears. The second batch lands on an already-sticky surface and stays put.

This method works without any extra equipment and gives you more control over how much cheese ends up on the asparagus versus in the bottom of your air fryer.

Use a thicker grate

Finely grated parmesan behaves like powder and slips through almost any basket grate. Switch to a coarse box grater or the large holes on a microplane-style grater. The wider shreds are more likely to rest on top of the spears rather than falling through the gaps.

Press the cheese on

After sprinkling parmesan over the arranged spears, use the back of a spoon or your fingers to gently press the cheese onto the oiled surface. This creates better contact and helps it adhere as it starts to melt. It takes an extra 15 seconds and makes a noticeable difference.

Try the breadcrumb trick

Mixing the parmesan with an equal amount of panko breadcrumbs creates larger, heavier clusters that are far less likely to fall through. The breadcrumbs also add extra crunch and help the coating stay in place. Use about 2 tablespoons of panko for every ¼ cup of grated parmesan.

Common Mistakes That Ruin Air Fryer Asparagus

Even a simple recipe has failure points. Here are the mistakes that show up most often in user reviews and feedback, along with how to avoid each one.

Overcrowding the basket

This is the number one mistake. When spears are piled on top of each other, hot air can't circulate between them. The result is unevenly cooked asparagus where the top layer is dry and the bottom layer is steamed and limp.

Always cook in a single layer. If your basket is too small for the full pound, split it into two batches. The second batch will cook even faster because the air fryer is already hot.

Skipping the drying step

Wet asparagus steams instead of roasting. The parmesan slides right off a wet surface and you end up with pale, soggy spears and a puddle of melted cheese at the bottom of the basket. Pat every spear dry before it goes near the oil.

Using pre-shredded parmesan

Pre-shredded cheese contains cellulose powder to prevent clumping in the bag. That same coating prevents the cheese from melting together into a cohesive crust. It browns unevenly and tends to blow around in the air fryer's fan.

A block of parmesan and a $3 box grater solve this entirely.

Setting the temperature too high

Cranking the air fryer to 400°F or above seems like a shortcut to crispiness. What it actually does is burn the thin tips and the parmesan while the thick stalks are still raw inside. Stick with 375°F for the most consistent results.

If you want more browning, add time, not heat.

Forgetting to shake or flip

Air fryers have hot spots. The spears closest to the fan brown faster than those near the edges. Shaking the basket or flipping each spear at the halfway mark ensures even cooking.

Set a mental timer for the halfway point so you don't forget.

Walking away for the full cook time

Unlike a conventional oven where you can set a timer and leave the kitchen, air fryer recipes move fast. A minute too long can take your asparagus from perfectly crisp to dried out and bitter. Stay nearby and check at the early end of the time range.

Image source: Bing (Web (fair-use with source credit))

Not adjusting for spear thickness

A batch with mixed thicknesses will always give you mixed results. Thin spears overcook while thick ones are still crunchy. If your bunch has a wide range of sizes, sort them before cooking and pull the thin ones out a minute or two early.

Recipe Variations: Breaded, Spicy, Lemon, and Bacon-Wrapped

Once you've mastered the base recipe, small tweaks can take it in completely different directions. These are the four variations that get the most repeat requests.

Lemon parmesan asparagus

Add the zest of one lemon to the oil and seasoning mixture before tossing. After cooking, squeeze fresh lemon juice over the finished spears and top with another pinch of zest. The acidity cuts through the richness of the cheese and makes the whole dish taste brighter.

This version pairs especially well with fish and seafood mains.

Spicy parmesan asparagus

Add ¼ teaspoon of red pepper flakes or cayenne pepper to the seasoning mix. For more heat, finish with a drizzle of chili oil or a sprinkle of Aleppo pepper after cooking. The combination of spicy and cheesy works surprisingly well and gives the dish a completely different personality.

Breaded parmesan asparagus

Mix 3 tablespoons of panko breadcrumbs with the grated parmesan before coating the spears. The breadcrumbs add bulk to the coating, create a thicker crust, and help the cheese stay in place. This version is closer to a fried appetizer and works great as a party snack.

Cut the spears into 3-inch pieces before cooking for a finger-food format.

Bacon-wrapped parmesan asparagus

Wrap each spear, or small bundles of 3 spears, with a half-strip of bacon before placing in the basket. The bacon renders as it cooks, basting the asparagus in fat and adding smoky flavor. Cook at 375°F for 10 to 12 minutes until the bacon is crispy.

This is the most indulgent version and a reliable crowd-pleaser for gatherings.

If you're looking for more air fryer sides to round out a meal, our Japanese sweet potato recipe and gold potato recipes both use similar timing and temperature ranges, so you can cook them in sequence with the same preheated basket.

Air Fryer vs. Oven Roasted Asparagus: Which Is Actually Better?

Both methods produce good asparagus. The differences come down to time, texture, and convenience.

Texture

The air fryer wins on crispiness. The concentrated circulating air creates a drier surface environment, which means the parmesan browns faster and the spear tips get slightly charred and crunchy. A conventional oven produces a more uniform, softer texture with less surface browning unless you broil at the end.

Time

An air fryer preheats in 2 to 3 minutes and cooks asparagus in 6 to 8 minutes. A conventional oven takes 10 to 15 minutes to preheat and 12 to 18 minutes to roast. Total time savings with the air fryer is typically 15 to 20 minutes.

Energy use

A standard air fryer runs at 1,400 to 1,700 watts. A full-size conventional oven runs at 2,500 to 5,000 watts. For a single side dish, the air fryer uses significantly less energy.

It also doesn't heat up your kitchen the way an oven does, which matters during summer.

Batch size

The oven wins for large quantities. A sheet pan holds 2 to 3 pounds of asparagus in a single layer. Most air fryer baskets max out at 1 to 1.5 pounds per batch.

If you're cooking for a crowd, the oven is more practical.

Flavor

This is subjective, but the air fryer's intense dry heat concentrates flavor more aggressively. Oven-roasted asparagus tastes milder and more vegetal. If you like pronounced browning and caramelization, the air fryer delivers more of it.

The verdict

For one to four servings on a weeknight, the air fryer is the better tool. It's faster, more energy efficient, and produces a crispier result. For holiday dinners or meal prepping large batches, the oven makes more sense.

Many home cooks use both depending on the situation.

Nutrition Facts: Calories, Carbs, and Vitamin Breakdown

Asparagus is one of the most nutrient-dense vegetables you can cook in an air fryer. Adding parmesan and a small amount of olive oil keeps the calorie count low while boosting flavor significantly.

Per serving (approximately 1 cup cooked asparagus with 1 tablespoon parmesan)

Values are based on USDA FoodData Central reference data for cooked asparagus with added cheese and oil. Actual values vary depending on the amount of parmesan and oil used.

Why this matters for specific diets

This recipe is naturally low-carb and keto-friendly at roughly 3 to 4 grams of net carbohydrates per serving. It's also gluten-free as long as you skip the breadcrumb variation. For dairy-free diets, nutritional yeast can substitute for parmesan, though the flavor profile shifts noticeably toward nutty rather than sharp and salty.

The high vitamin K content is worth noting for anyone on blood-thinning medication. Vitamin K plays a direct role in blood clotting, and sudden increases in intake can interfere with medication effectiveness. If that applies to you, talk to your doctor before making asparagus a daily staple.

For more vegetable-forward air fryer ideas, check out our corn ribs recipe and air fryer zucchini bread recipe, both of which offer similar nutritional profiles with different flavor profiles.

Best Air Fryer Models for This Recipe

Any air fryer that can hold a single layer of asparagus and maintain 375°F will work. That said, some models handle this recipe better than others based on basket design, wattage, and airflow pattern.

What to look for

Basket-style air fryers with a 4 to 6 quart capacity are the sweet spot. They hold a full pound of asparagus in one layer without crowding. Models with a square or rectangular basket tend to fit spears more efficiently than round baskets because you can lay them lengthwise without as much wasted space.

Wattage matters more than most people realize. Air fryers rated at 1,500 to 1,700 watts heat up faster and recover temperature more quickly when you open the basket to shake. Lower-wattage models around 800 to 1,000 watts can still cook this recipe, but expect cook times to run 1 to 2 minutes longer.

Models that perform well for vegetable recipes

The Ninja AF101 (4-quart) and the Cosori CP158-AF (5.8-quart) both have strong track records for even vegetable cooking. Their basket grates have smaller gaps, which helps with the parmesan-falling-through problem. The Philips Premium Airfryer XXL uses a different airflow design called Rapid Air that tends to brown more evenly across the full basket surface.

For oven-style models, the Instant Vortex Plus 6-in-1 has a wide rack that fits a full pound of asparagus easily. The tradeoff is that oven-style air fryers sometimes take slightly longer to crisp the parmesan because the fan is less concentrated.

If you're choosing between an air fryer and a multi-cooker with an air fryer lid, like the Instant Pot DuoCrisp, know that the lid-style design typically runs 1 to 2 minutes hotter at the top of the chamber. Check your asparagus early the first time.

How to Scale the Recipe for Meal Prep or a Crowd

This recipe scales easily, but the method changes depending on how much you're making.

Doubling the recipe

For two pounds of asparagus, you have two options. Use a large air fryer (7 quarts or more) and cook in a single batch, or use a standard 5-quart model and cook in two sequential batches. The second batch cooks faster because the basket and interior are already hot, so reduce the time by about 1 minute.

Keep the seasoning ratios the same. Two pounds means 2 tablespoons of olive oil, 1 teaspoon of kosher salt, ½ teaspoon of pepper, 1 teaspoon of garlic powder, and ½ to ⅔ cup of parmesan.

Meal prep considerations

Air fryer asparagus holds up reasonably well in the refrigerator for 3 to 4 days. Store it in a single layer in a shallow container with a paper towel underneath to absorb moisture. Reheat in the air fryer at 350°F for 2 to 3 minutes.

The parmesan won't re-crisp to its original texture, but it gets close.

Don't freeze cooked asparagus. The high water content turns it mushy when thawed. If you want to prep ahead, trim and dry the raw spears, store them in the fridge for up to 2 days, then air fry them fresh when you're ready.

Cooking for a crowd

For 4 pounds or more, the oven becomes more practical. Spread the oiled, seasoned asparagus on two sheet pans and roast at 425°F for 10 to 12 minutes. Sprinkle parmesan in the last 3 minutes.

You'll lose some of the air fryer's crispiness, but you'll feed everyone at once.

Serving Suggestions and What to Pair It With

Parmesan air fryer asparagus works as a side dish with almost any protein. The salty, crispy coating complements both mild and bold flavors.

Protein pairings

Grilled or air fried chicken is the most natural match. The mild flavor of chicken doesn't compete with the parmesan, and the textures complement each other. For something richer, pair it with a pan-seared salmon fillet or a ribeye steak.

The asparagus cuts through the fat and richness of red meat.

If you're already running the air fryer for a main course, like our BBQ chicken recipe or bone in pork chops, the asparagus can go in during the last 8 minutes on a separate rack or right after the protein comes out.

Starch pairings

Roasted potatoes, rice pilaf, or a simple pasta all work well alongside this dish. The asparagus adds color and a vegetable component that balances heavier starches. For a low-carb meal, skip the starch entirely and serve the asparagus alongside a larger protein portion.

Presentation tips

Arrange the spears in a neat row on a rectangular plate rather than piling them in a heap. Drizzle any extra lemon juice or olive oil around the plate, not directly on the spears, to keep the parmesan crisp. A few shaves of fresh parmesan on top and a crack of black pepper make it look like something from a restaurant.

How to Reheat Leftover Air Fryer Asparagus Without Making It Soggy

Reheating is where most people lose the texture that made the dish good in the first place. The microwave is the worst option. It steams the asparagus and turns the parmesan rubbery.

Best method: air fryer reheat

Place the leftover spears back in the air fryer basket in a single layer. Set to 350°F and cook for 2 to 3 minutes. The circulating air re-crisps the parmesan and warms the asparagus without adding moisture.

Check at 2 minutes to avoid overcooking.

Second best: skillet

A hot skillet over medium heat for 1 to 2 minutes per side works in a pinch. Add a tiny drizzle of olive oil to help the parmesan re-crisp. This method is faster than the air fryer since there's no preheat time, but it requires more attention.

What not to do

Don't microwave it. Don't reheat it in a covered container. Don't add water or broth to the reheating process.

Moisture is the enemy of crispy parmesan, and every shortcut that introduces steam will leave you with limp, chewy asparagus.

If you know you'll have leftovers, undercook the original batch by about 1 minute. The residual heat will finish the cooking, and the spears will have more room to reheat the next day without turning to mush.

Frequently Asked Questions

Can I use frozen asparagus for this recipe?

Yes. Don't thaw it first. Place the frozen spears directly in the bowl, toss with oil and seasonings, and add 2 to 4 minutes to the cook time at 400°F.

The texture will be slightly softer than fresh, but the parmesan coating still works well.

How do I make this recipe dairy-free?

Substitute nutritional yeast for the parmesan. Use 2 tablespoons per pound of asparagus. The flavor is nuttier and less sharp, but it still adds a savory, cheesy quality.

You can also find plant-based parmesan shreds at most grocery stores that melt reasonably well.

What's the best parmesan to use?

Parmigiano-Reggiano gives the best flavor. It's sharper, more complex, and browns beautifully. Domestic parmesan works fine and costs less.

Avoid the pre-shredded stuff in the bag. The cellulose coating prevents proper melting and browning.

Can I cook this without oil?

You can, but the parmesan won't stick as well and the spears are more likely to dry out and burn. If you're avoiding oil, try a light coating of cooking spray instead. It provides enough surface moisture for the cheese to adhere without adding significant fat.

How do I prevent the asparagus tips from burning?

The tips are the thinnest part and cook fastest. Tent a small piece of aluminum foil over the tips for the first half of cooking, then remove it for the final few minutes. This slows down browning on the tips while the thicker stalks catch up.

Is this recipe kid-friendly?

Very. The crispy parmesan coating makes it one of the more popular vegetable preparations with children. For younger kids, cut the spears into 2-inch pieces after cooking for easier handling.

The mild garlic flavor and salty cheese are generally well-liked across age groups.