Asparagus stalks are classified as agricultural byproducts owing to their antioxidant and phytochem. properties.In this study, it was used as a raw material for asparagus stalk juice, a new value-added product.Response Surface Methodol. (RSM) equations were generated using the Box-Behnken design with three replications, while pasteurization temperature (65 °C, 75 °C, and 85 °C), pasteurization time (15, 20, and 25 min), and benzoic acid (0, 0.5, and 1 mg/mL) were used as the independent variables.All RSM models indicated that total viable count, CIE color, pH, total phenolic content, and DPPH scavenging activity were the main parameters affecting the physicochem. characteristics and microbiol. quality of asparagus stalk juice products.The normal % probability and externally studentized residuals of all RSMs demonstrated that their predictive modeling was a promising method for quality control and assurance during asparagus stalk juice pasteurization using benzoic acid as a preservative agent.Based on the exptl. data, the optimal conditions for asparagus stalk juice were obtained using 1 mg/mL benzoic acid at 75 °C for 25 min, and a pH value of approx. 3.83, which corresponded to good microbiol. quality and antioxidant activity.This scientific evidence could be used as a guideline for developing quality control and quality assurance systems for asparagus stalk juice and/or vegetable juice-based products.