Once you try this delicious vegan asparagus recipe you'll never want to eat asparagus any other way! The lemon, fresh garlic, & vegan parmesan give it so much flavor! Learn how to make perfectly cooked asparagus that's loaded with flavor and has the best texture!
Asparagus is available year round, but Spring is the peak season and it's the perfect time to give this recipe a try. I think I make this vegan asparagus recipe at least once a week during the springtime, it's that delicious. It's extremely flavorful thanks to the fresh garlic, lemon zest and juice, and tangy vegan parm!
I think that some people don't love asparagus because they've only had it overcooked and mushy. When it's served bright green with loads of flavor and perfectly crisp edges, what's not to love?
In addition to being super tasty and easy to make, this vegan asparagus recipe is also low-carb and vegan-keto friendly. Here are more low-carb vegan recipes and vegan keto recipes if you need more recipe inspiration!
Ingredients & Substitutions
- Asparagus - This is the star of the recipe! You could also use this recipe to make roasted broccoli or zucchini.
- Oil - Olive or avocado oil are my favorite neutral flavored oils to use for roasted vegetables.
- Dried Seasonings - Dried thyme, onion powder, salt and black pepper add so much flavor to this recipe!
- Citrus - Fresh lemon juice and zest brighten the asparagus and make it taste so delicious.
- Garlic - This recipe uses fresh garlic to give it the most delicious flavor! If you don't have fresh, you can use ½ teaspoon of dried.
- Vegan Cheese - The vegan cheese is optional, but it tastes delicious and is nice for texture and presentation.
How To Make It
First, you need to trim the asparagus. You can do it one of two ways.
- Bend the asparagus and let it break on the bottom naturally where it wants to.
- Use a sharp knife and cut 1 - 1 ½ inches off (depending on how big and thick the stalks are) the bottom. If they are really thick and fibrous, you will need to cut of 1 ½ - 2 inches.
After you remove the ends, lay the asparagus on a parchment-lined tray. Drizzle olive oil over the top and toss to coat each spear. Sprinkle the dried seasonings over the asparagus and toss again (Photo 2).
Top the asparagus with lemon slices and then put the tray into the oven to roast for 7 minutes (Photo 3). Mince two cloves of garlic and mix it with 1 tsp of olive oil in a small bowl (Photo 4). Carefully, remove the tray from the oven.
Evenly distribute the mixture over the asparagus and put the tray back into the oven for 3-4 minutes (Photo 5).
I've found that you can only roast the garlic for 3-4 minutes (at 425 degrees) before it starts to burn. So depending on how thick your asparagus is, make sure to time it accordingly.
Remove the asparagus from the oven and squeeze fresh lemon juice and grated vegan cheese over the top.
Remember, asparagus should be cooked quickly and at a high temperature (between 400-425 degrees Fahrenheit) to get tender stalks with crisp tips. How long to bake asparagus depends on how thick the asparagus stalk is.
- ¼ inch: Cook for 8-9 minutes.
- ½ inch: Cook for 10-11 minutes.
- ¾ inch: Cook for 12-13 minutes.
How To Serve It
You could also chop it into bite-sized pieces and add it to
How To Store It
Store leftovers in an airtight container in the fridge for 2-3 days.
I don't like to freeze whole stems of asparagus, because they always turn out too mushy once they have been defrosted and reheated.
My favorite way to freeze leftover asparagus is to chop it into small pieces, lay it out on a baking tray (not touching each other) and put it into the freezer until frozen solid. Then transfer the pieces to a reusable bag and store it in the freezer for 2-3 months.
Frequently Asked Questions
Yes, you should wash the asparagus before cooking it. Soak the asparagus in a bowl of cool water with a few tablespoons of vinegar and baking soda for 15 minutes and then rinse it.
Don't over cook it! Depending on the thickness of the stems will determine how long to cook it for. Check it at 8 minutes and then at every additional minute until you're happy with the texture.
- The ends of the asparagus are thick and fibrous, so make sure to cut or snap off the ends of the asparagus before roasting it.
- Don't add the fresh garlic when you add the dried seasonings, if you do it will burn and taste bitter.
- Use a microplane to zest the lemon first and then can cut it in half. Use one half for its juice and then slice the remaining half to use as a garnish.
- Wait to add the fresh lemon juice until the asparagus is done cooking. If you add the juice before roasting it the asparagus will steam in the liquid. It will still taste good but you won't get those delicious little crispy edges.
- How long you need to cook the asparagus depends on how thick it is. I would start checking it at 8 minutes and then once every minute after until it's done.
Want More Vegan Roasted Vegetable Recipes?
- Maple Balsamic Brussel Sprouts
- Zucchini Tomato Pesto Bake Recipe
- Vegan Zucchini Pizza Bites
- Vegetable Quinoa Wraps
- Oil-Free Radish Recipe
Lemon Garlic Roasted Asparagus
- Large Baking Tray
- Small Bowl
- Preheat the oven to 425 degrees.
- Wash the asparagus and dry it very well. You can either bend the asparagus in half and let it snap naturally or you can cut 1-1½ inches off the base of the stalk.
- Lay the asparagus spears on a parchment-lined tray. Drizzle 1 tbsp of olive oil over the asparagus and toss to coat each piece. Sprinkle thyme, onion granules, 1 tsp lemon zest, and a pinch of salt and pepper evenly over the asparagus and toss to coat one more time. Top with lemon slices and bake for 7 minutes.
- Mince the garlic cloves and put it into a small bowl. Add 1 tsp of olive oil and mix it together. After the asparagus has cooked for 7 minutes, remove the tray from the oven and sprinkle the minced garlic evenly over the asparagus. Put the tray back into the oven and bake for 3-4 more minutes (Depending on how thick the asparagus stems are).
- Remove the tray from the oven once the asparagus is tender but still bright green. Squeeze the juice from half a lemon over the asparagus (about 1 tbsp) and top with grated vegan parmesan cheese.
- Store leftovers in the fridge for 2-3 days.