Preheat oven to 425 F.
Trim woody ends from asparagus and toss with olive oil. Place in a single layer on a baking sheet and roast for 8-10 minutes, depending on the thickness of the asparagus.
Remove from oven and toss asparagus with lemon juice and garlic, and half of the zest and parmesan.
Place on a serving platter and top with remaining zest and parmesan.