Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Trim the tough ends off the asparagus, about 1-2 cm from the bottom, then spread the spears in a single layer on the prepared baking sheet.
In a small bowl, combine the olive oil with thinly sliced garlic, a pinch of sea salt, and freshly ground black pepper. Mix well to create a fragrant oil mixture.
1 bunch bunch fresh asparagus
Drizzle the garlic-infused olive oil evenly over the asparagus, tossing gently with tongs or your hands to coat each spear thoroughly.
Place the baking sheet in the oven and roast for 12 to 15 minutes, until the tips are golden and crispy, and the stalks are tender but still have a slight bite.
Once roasted, remove the asparagus from the oven and squeeze fresh lemon juice over the spears if desired for a bright, zesty flavor.
1 bunch bunch fresh asparagus
Toss the asparagus lightly to distribute the lemon juice and season with a little more flaky sea salt if needed.
1 bunch bunch fresh asparagus
Transfer to a serving platter and enjoy while warm or at room temperature, appreciating the fragrant garlic and caramelized edges.
