Preheat the air fryer. Set to 390–400°F (200–205°C). Preheating helps the bacon start crisping right away.

Prep the asparagus. Rinse, pat dry, and snap or trim the woody ends. Drying is key so the oil and seasoning stick.

Season lightly. Toss asparagus with olive oil, a pinch of salt, and black pepper. If using, add a small sprinkle of garlic powder or smoked paprika.

Make bundles. Gather 3–5 spears (aim for similar thickness). Wrap one slice of bacon around each bundle, starting just below the tips and spiraling down toward the base. Overlap the bacon slightly so it stays secure.

Arrange in the basket. Place bundles seam-side down in a single layer, leaving space between them. Use a parchment liner made for air fryers or a quick spray of nonstick if your basket tends to stick.

Air fry. Cook for 8–12 minutes, flipping once halfway. Start checking at 8 minutes. You want crisp bacon and asparagus that’s tender but not limp.

Finish and serve. Rest 1–2 minutes to let the bacon set. For extra flavor, add a touch of lemon zest, a sprinkle of Parmesan, or chopped parsley.

Adjust for thickness. Thicker asparagus may need a minute or two more; thinner spears may be done more quickly. Go by bacon crispness and asparagus color.