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  • 1 lb asparagus (about 25-30 stalks that are 1/2 inch thick)

  • 1 tbsp olive oil

  • 1/4 tsp dried thyme

  • 1/4 tsp onion granules

  • 1 tsp lemon zest

  • Himalayan sea salt and pepper to taste

  • 4-5 lemon slices*

  • 2 garlic cloves, minced

  • 1 tsp olive oil

  • 1 tbsp fresh lemon juice (juice from half a lemon)

  • 1-2 tbsp vegan parmesan cheese (I use Pow parmesan)


1. Preheat the oven to 425 degrees. 

2. Prep the Asparagus: 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 - 1 1/2 inches off the base of the stalk. Check the notes for what you can do with the end pieces. 

3. Season & Bake: 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, lemon zest, sea salt, and pepper evenly over the asparagus and toss one more time. Top with lemon slices and bake for 8 minutes. 

4. Add the Fresh Garlic: 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 8 minutes, remove the tray from the oven and sprinkle the minced garlic evenly over the tray. Put the tray back into the oven and bake for 3-4 more minutes. 

5. Toppings: Remove the tray from the oven once the asparagus is tender but not mushy and it should still be bright green. Squeeze the juice from half a lemon over the asparagus (about 1tbsp) and top with grated vegan parmesan cheese.

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