Set your oven to 425°F (220°C) and let it fully preheat before the asparagus goes in. A properly hot oven is the secret behind that satisfying crispiness — it roasts the spears quickly instead of steaming them slowly. Line a large rimmed baking sheet with parchment paper for easy cleanup.

Hold one spear with both hands and gently bend it — it will naturally snap right where the woody, fibrous end begins. Use that break point as your guide and trim the rest of the bunch with a knife.

Rinse and pat the spears completely dry. Any extra moisture will cause steaming instead of roasting, and you'll lose that gorgeous crisp.

Spread the asparagus in a single layer on your prepared baking sheet. Drizzle with olive oil, then scatter the minced garlic over the top. Sprinkle on the salt, pepper, and red pepper flakes if you're using them.

Toss everything together right on the pan — your hands work best here — and make sure every spear is lightly coated.

Slide the pan into the center rack and roast for 12 to 15 minutes, depending on the thickness of your spears. Thin asparagus will be done closer to 12 minutes; thicker stalks may need the full 15.

You're looking for tips that are slightly browned and crisped, tender spears that yield easily to a fork, and edges that have just a hint of char.

Pull the pan from the oven and immediately squeeze fresh lemon juice over the spears. The acid brightens every flavor and cuts through the richness of the olive oil.

Scatter Parmesan over the top while everything is still hot so it melts slightly into the crevices. Serve right away for the best texture.