Preheat the oven: Heat to 425°F (220°C). A hot oven ensures crisp edges and caramelized flavor.

Prep the asparagus: Rinse and dry thoroughly. Snap or trim off the woody ends—bend near the base and let the spear naturally break, or cut 1 to 2 inches from the bottom.

Season: Place asparagus on a large baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder if using. Toss to coat and spread into a single layer.

Add the cheese: Sprinkle about half the Parmesan over the asparagus. Reserve the rest for after roasting.

Roast: Cook for 10 to 15 minutes, depending on thickness. Thin spears may be ready in 9 to 11 minutes; thick spears may need 13 to 15. Look for tender stalks with lightly browned tips.

Finish: Remove from the oven. Immediately sprinkle with the remaining Parmesan and lemon zest. Add red pepper flakes or a squeeze of lemon juice if you like extra brightness.

Serve: Transfer to a platter and serve hot with lemon wedges. Taste and adjust seasoning if needed.