Preheat your air fryer: Set it to 390°F (200°C) for 3–5 minutes so the basket is hot and ready.

Prep the asparagus: Rinse and pat dry. Snap or trim off the woody ends—about 1 to 2 inches. Cut long spears in half if needed for even cooking.

Prep the mushrooms: Wipe clean with a damp towel. Slice into 1/4-inch pieces. Avoid soaking them so they don’t steam.

Season: In a large bowl, toss asparagus and mushrooms with olive oil, garlic, salt, and pepper until evenly coated. Add a light pinch of lemon zest if you want extra brightness.

Load the basket: Spread in a single layer. A small overlap is fine, but don’t overpack. Work in batches if needed.

Air fry: Cook for 8–10 minutes total, shaking the basket halfway. Asparagus should be tender-crisp with browned tips; mushrooms should be golden and slightly chewy at the edges.

Finish: Squeeze fresh lemon juice over the vegetables. Taste and adjust salt and pepper. Add optional parmesan, red pepper flakes, herbs, or a drizzle of balsamic.

Serve: Plate immediately while hot for the best texture.