Vegan Asparagus Recipe (2024)

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?

It's a great side dish to serve with vegan spinach artichoke lasagna, spaghetti with lentil meatballs, or with vegan meatloaf.

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.

Don't throw out the ends! They are edible and you can slice them thinly and add them to recipes like vegetable orzo soup, tofu scramble, or vegan chickpea curry.

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 theasparagus 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

This delicious roasted asparagus is the perfect side dish to serve with meals like cabbage rolls, vegan stuffed shells, or vegan spanakopita.

You could also chop it into bite-sized pieces and add it to

• Pesto Pasta with Veggies
• Arugula Avocado Tomato Salad
• Tortellini Soup

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.

When you're ready to use it, you can add it frozen to soup, risotto, or pasta as it's cooking to warm it up.

Frequently Asked Questions

Success Tips

• 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