Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to keep things tidy and help the asparagus roast evenly.
Trim the woody ends off the asparagus—about 1-2 inches—until only tender, bright green spears remain. Arrange them on the prepared baking sheet in a single layer, spacing them out so they roast uniformly.
Drizzle the asparagus generously with olive oil, then toss gently using tongs or your hands to coat each spear evenly. This helps them crisp up nicely in the oven.
Sprinkle flaky sea salt and freshly cracked black pepper over the spears. Distribute the minced garlic evenly across the surface for a fragrant, roasted aroma.
Place the baking sheet in the oven and roast for 12-15 minutes. Keep an eye on the tips—once they turn crispy and slightly charred, and the stalks are tender when pierced with a fork, they’re ready.
Remove the asparagus from the oven and immediately sprinkle the freshly grated Parmesan over the hot spears. The residual heat will melt the cheese slightly, enhancing its savory flavor.
If desired, add a touch of lemon zest for brightness, then gently toss everything together to distribute the flavors evenly.
Let the asparagus rest for 2 minutes, allowing the flavors to settle and the cheese to set just enough for a delightful bite.
Serve immediately on a platter, garnished with extra Parmesan or a squeeze of lemon if you like. The tips should be crispy, and the stalks tender and juicy, with a fragrant aroma of garlic and cheese filling the air.
