Preheat oven to 425°F (220°C)
Line a baking sheet with parchment paper or lightly oil it
Wash and thoroughly dry asparagus
Trim the tough ends (about 1–2 inches / 2.5–5 cm)
Toss asparagus with olive oil, salt, and black pepper
Optional: add garlic powder, lemon zest, or red pepper flakes
Spread asparagus in a single layer
Roast 8–12 minutes, until tender-crisp and lightly browned
For thicker spears, roast 12–15 minutes
Optional: drizzle with lemon juice after roasting
Optional: top with grated Parmesan or a squeeze of balsamic reduction
Serve immediately