Preheat your oven to 220°C (430°F). Line a rimmed baking sheet with a silicone liner or parchment paper for easy cleanup.
Trim the woody ends off the asparagus, about 1-2 inches from the bottom, and arrange the spears in a single layer on the prepared baking sheet.
In a small bowl, whisk together the olive oil with the thinly sliced garlic, salt, and pepper. This fragrant mixture will coat the asparagus evenly.
Pour the garlic-infused oil over the asparagus and use tongs or a spatula to toss gently, ensuring each spear is coated with the flavorful oil and garlic slices.
Sprinkle the freshly grated parmesan generously over the spears, aiming for an even coating that will melt into a cheesy crust during roasting.
Roast in the preheated oven for 12 to 15 minutes. The tips should turn golden and crispy, while the stalks remain vibrant green and tender.
Halfway through, give the pan a gentle shake or use tongs to turn the spears for even browning and crispiness on all sides.
Once the parmesan is bubbly and golden, remove the asparagus from the oven and transfer to a serving plate.
If desired, squeeze fresh lemon juice over the hot asparagus to brighten the flavors before serving.
Enjoy the warm, crispy-topped asparagus as a flavorful side or a light main dish.
