Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper for easy cleanup.
Trim about an inch off the woody ends of the asparagus, aiming for uniform thickness to ensure even roasting. Arrange the spears on the prepared baking sheet in a single layer.
In a small bowl, whisk together the olive oil and minced garlic until fragrant and well combined. This will infuse the oil with garlic aroma.
Drizzle the garlic-infused oil evenly over the asparagus, gently tossing or turning the spears to coat all sides thoroughly.
Place the baking sheet in the oven and roast for 12 to 15 minutes, until the tips are golden and crispy, and the stalks are tender to the touch. Check around 10 minutes to prevent overcooking.
Once roasted, remove the sheet from the oven and sprinkle the freshly grated Parmesan evenly over the hot spears, allowing it to melt into the tender stalks.
Return the baking sheet to the oven for an additional 2–3 minutes, until the cheese is bubbly and golden brown.
Remove from the oven and immediately sprinkle with flaky sea salt and lemon zest if using, to enhance the flavor and add brightness.
Let the asparagus rest for 2 minutes to allow flavors to settle, then serve immediately, enjoying the fragrant aroma and crispy-tender texture.
