Naturally trim asparagus by holding each spear at both ends and gently bending - it will snap exactly where the tough woody part meets the tender stem.

For a more concentrated flavor, reduce the balsamic vinegar and honey mixture in a separate pan before drizzling over the asparagus to create a rich, syrupy consistency.

Crush garlic cloves slightly before mincing to release more essential oils and maximize their aromatic flavor in the honey-balsamic glaze.

Roast asparagus at high heat (425°F) for 10-12 minutes to achieve a perfect balance of crisp exterior and tender interior without becoming mushy.

Use a silicone brush to evenly coat asparagus with olive oil, ensuring each spear gets uniform coverage and helps the seasoning adhere better.