Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper or foil for easy cleanup.
Trim the woody ends off the asparagus, about 1-2 inches from the bottom, ensuring they are all roughly the same length for even roasting.
In a small bowl, mix the olive oil with the thinly sliced garlic, a pinch of salt, and freshly ground black pepper.
Arrange the asparagus in a single layer on the prepared baking sheet. Drizzle the garlic oil mixture evenly over the stalks, gently tossing to coat each piece thoroughly.
Place the baking sheet in the oven and roast for about 12-15 minutes, shaking the pan halfway through to promote even caramelization. Look for tips turning deep golden and stalks becoming tender when tested with a fork.
Remove the asparagus from the oven and immediately sprinkle the freshly grated parmesan over the hot stalks. Toss gently to allow the cheese to melt slightly into the vegetables.
Let the dish rest for 1-2 minutes so the cheese can set just enough, then transfer to a serving platter.
Finish with a light drizzle of good olive oil if desired, and serve hot or warm, enjoying the smoky aroma and tender, crispy edges.