Preheat the oven to 425℉ and then line a baking sheet with parchment paper.
Trim the bottom of the asparagus (1-2 inches) and then spread it out across the baking sheet. Drizzle with olive oil and crushed garlic. Use your hands to rub the oil, salt, and garlic over the spears to ensure they are well coated. Sprinkle with half of the shredded parmesan cheese.
Roast in the oven for 7-10 minutes. The cooking time will depend on the thickness of your spears. The asparagus is ready when the tips have crisped and the cheese is nice and melty.
Remove from oven, add to a serving platter, add the remaining cheese, and squeeze some fresh lemon juice on top.
Making ahead of time:Toss the asparagus in the oil and seasonings before placing it in an airtight container. The seasoned asparagus should stay fresh in the fridge for 1 or 2 days.Storing: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheating: Reheat the asparagus in a 400ºF oven for around 4 minutes. You can also reheat it in the microwave in 30-second intervals until warmed through. Just know that it may turn out mushier this way.