Preheat your oven to 220°C (430°F). Line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.
Trim the woody ends off the asparagus, about 1-2 inches from the bottom, aiming for uniform lengths for even roasting.
In a small bowl, whisk together the olive oil and minced garlic until fragrant and well combined.
Arrange the asparagus in a single layer on the prepared baking sheet. Drizzle the garlic oil mixture evenly over the spears, then toss gently with tongs or your hands to coat thoroughly.
Sprinkle generously with flaky sea salt and freshly cracked black pepper for flavor and texture.
Place the baking sheet in the oven and roast for 12-15 minutes. The asparagus will turn vibrant green, with some tips slightly charred and caramelized.
Halfway through, shake the pan or flip the spears gently to ensure even browning and cooking.
Once roasted, remove from the oven and transfer to a serving platter. Squeeze fresh lemon juice over the hot asparagus, and sprinkle lemon zest for brightness.
Serve immediately, garnished with additional lemon wedges if desired, enjoying the tender, smoky, and fragrant asparagus with a crisp finish.
