Crispy Air Fryer Asparagus

This recipe was tested using Panko crumbs initially but substituting unsweetened coconut flakes proved to be the winner in blind taste tests, even with people who claim that they do not like coconut! That said, Panko crumbs also provided a delicious crunchy finish. Use what you have in the house to enjoy fresh, Ontario asparagus with your air fryer!
It cooks in just 5 minutes!


  • 14 Ontario Asparagus spears
  • 1 egg
  • 1 ½ tsp minced garlic
  • 1 tsp Dijon mustard
  • Salt & Pepper to taste
  • 3/4 cup flour separated
  • 3/4 cup shredded unsweetened coconut separated (Alternate: Panko crumbs)


  • Wash and dry asparagus. Trim 1 inch off the bottom and discard. Cut into lengths that will fit your air fryer tray. Keep excess pieces to air fry or use in another recipe.
  • Determine how many asparagus spears will fit into your air fryer tray at one time. When cooking, they should not overlap, nor touch.
  • Prepare and cook asparagus in batches to suit your machine’s capacity. Preheat the oven to 250° to keep batches warm.
  • Set up breading station. To one bowl, combine egg, garlic, mustard, salt and pepper. Whisk to combine. In the second bowl, add half of the flour. To a third bowl, add half of your coconut flakes.
  • Dip the first batch of your asparagus into the egg, then flour to coat. Then back to the egg, then coconut (or Panko) to coat.
  • Continue with remaining batches, topping up flour and coconut (or Panko) as required.
  • Cook in batches on 400° for 5 minutes, shaking after 4 minutes to ensure even cooking. Our regular thick asparagus was cooked and crisp within 5 minutes. Thicker asparagus may require an additional minute.
  • Keep each batch warm in the oven and serve hot.


To Serve: Create Dijonnaise for dipping. Simply combine ¼ cup mayonnaise mixed with 1-2 tsp Dijon mustard. Add more or less mustard to suit your taste.
Scroll to Top