1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Trim the woody ends off the asparagus spears. I learned this trick from Mama Lou—simply bend each stalk near the bottom, and it will naturally snap where it becomes tender.
3. In a large bowl, toss the asparagus with olive oil, minced garlic, salt, and pepper. Make sure every spear is well coated. This step is key to infusing the asparagus with flavor, a little secret Mama Lou shared with me.
4. Spread the asparagus in a single layer on the prepared baking sheet. Roast in the oven for 12-15 minutes, depending on thickness, until they are tender but still have a slight snap.
5. Remove from the oven and immediately sprinkle the grated Parmesan evenly over the hot asparagus. The residual heat will melt the cheese just enough to create a delicate crust.
6. If using, add lemon zest and a squeeze of fresh lemon juice for a bright contrast. For those who enjoy a bit of heat, sprinkle a pinch of red pepper flakes over the top.
7. Serve warm, straight from the pan. This dish is best enjoyed fresh, as the Parmesan’s meltiness is part of its charm.

Whenever I make this for my family, I remember how Ouma and I would argue over who got the last spear. It’s a simple dish with a big heart, and that’s the kind of recipe I love to pass down.