Pat the trimmed asparagus dry with paper towels—this helps them crisp up better during cooking. In a large bowl, whisk together the olive oil, garlic powder, salt, black pepper, and red pepper flakes. Add the asparagus to the bowl and toss thoroughly to coat every piece evenly with the seasoning mixture. Make sure the oil and spices are distributed uniformly, as this ensures consistent flavor throughout.

For air fryer: Preheat to 390°F, then arrange the seasoned asparagus from Step 1 in a single layer in the basket and cook for 5-11 minutes, shaking halfway through, until tender and lightly charred at the tips. For oven: Preheat to 420°F, arrange the seasoned asparagus on a baking sheet in a single layer, and roast for 6-13 minutes until the tips are caramelized and the spears are crisp-tender. I prefer the air fryer method because it creates a wonderful crispness on the outside while keeping the inside tender.

Transfer the cooked asparagus from Step 2 to a serving plate. Immediately drizzle with fresh lemon juice and sprinkle the grated parmesan cheese over the top while the asparagus is still hot—this allows the cheese to slightly soften and meld with the heat. Finish with a light sprinkle of fresh lemon zest for brightness and visual appeal.