Preheat oven to 425°F (220°C)
Line a baking sheet with parchment paper or lightly oil it
Trim the asparagus ends (snap off tough ends or cut about 1 inch)
Spread asparagus in a single layer
Drizzle with olive oil and toss to coat
Season with salt and black pepper
Optional: add garlic powder, lemon zest, or red pepper flakes
Optional: add grated Parmesan and/or a squeeze of lemon juice after roasting
Roast for 8–12 minutes, until tender-crisp and lightly browned
For thicker spears, roast 12–15 minutes
Optional: broil for 1–2 minutes at the end for extra browning
Serve immediately with lemon juice and any optional toppings (Parmesan, herbs)