Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus, about 1-2 inches from the bottom, ensuring all spears are of even length for uniform roasting.
In a small bowl, whisk together the olive oil and sliced garlic until well combined; this will flavor the asparagus and help the garlic crisp up in the oven.
Arrange the asparagus in a single layer on the prepared baking sheet, then drizzle with the garlic oil mixture. Toss gently with tongs or your hands to coat evenly, ensuring each spear gets a good layer of flavor.
Sprinkle generously with coarse sea salt and freshly cracked black pepper, distributing the seasonings evenly across all the spears.
Roast in the oven for about 12-15 minutes, shaking the pan or turning the spears with tongs halfway through. You’ll notice the tips turning golden and crispy, and the stalks becoming tender.
In the last 2 minutes of roasting, sprinkle the freshly grated Parmesan over the asparagus, allowing it to melt slightly and turn golden brown.
Once done, remove the baking sheet from the oven and let the asparagus rest for a couple of minutes. Squeeze fresh lemon juice over the spears if desired for extra brightness.
Transfer to a serving platter and enjoy while hot, with the garlic crisp and Parmesan melted into each spear.
