Preheat your oven to 220°C (430°F) and line a rimmed baking sheet with parchment paper for easy cleanup.
Trim the tough ends off the asparagus by snapping or cutting about 1 to 2 inches from the bottom of each stalk. Discard the woody parts and gather the tender spears.
Peel and mince the garlic cloves finely. This helps release their fragrant oils when roasted.
In a mixing bowl, toss the asparagus with the olive oil, minced garlic, a generous pinch of salt, and freshly cracked black pepper until they are evenly coated. Massage the oil and garlic into the spears for better flavor absorption.
Arrange the coated asparagus in a single layer on the prepared baking sheet, spreading them out so they aren't crowded. This promotes even roasting and caramelization.
Place the baking sheet in the hot oven and roast for 12 to 15 minutes, until the asparagus is tender, with some edges slightly shriveled and caramelized, and the garlic fills the air with a fragrant aroma.
Once roasted, sprinkle the hot spears generously with freshly grated Parmesan cheese. The heat will melt the cheese into a crispy, cheesy crust.
Return the baking sheet to the oven for an additional 2-3 minutes if you want the Parmesan to be extra melted and golden-brown. Keep a close eye to prevent burning.
Remove the asparagus from the oven, and if desired, squeeze fresh lemon juice over the spears to add brightness and contrast to the smoky, cheesy flavors.
Transfer the roasted asparagus to a serving platter, and serve immediately while still warm. The spears should be tender yet slightly crisp, with fragrant garlic and a cheesy crust that’s irresistibly satisfying.
