Lay the asparagus on a large cutting board and line up the ends with your hands, then use a chef’s knife to cut about 1 to 2 inches off the tough, woody bottoms so only tender stalks remain.​

Rinse the trimmed asparagus under cool running water in the sink, then dry the spears completely with a clean kitchen towel or paper towels so they roast instead of steaming.​

Place the dry asparagus on a baking sheet lined with parchment paper and spread the spears into one single layer with your hands or tongs.​

Use a measuring spoon to drizzle 2 tbsp olive oil over the asparagus, then sprinkle 1 tsp kosher salt and ½ tsp black pepper on top and toss directly on the pan with your hands or tongs until every spear looks lightly shiny and evenly coated.​

Set an oven rack in the middle position using oven mitts if you need to move it, then preheat the oven to 425°F.​

Slide the baking sheet onto the middle rack with oven mitts and roast for 14 minutes until the asparagus stalks feel tender when you poke them with a fork and the tips look lightly browned and crisp at the edges.​

While the asparagus roasts, place the minced garlic in a small mixing bowl, pour in 1 tbsp olive oil with a measuring spoon, and stir with a spoon until the garlic looks coated and glossy.​

Add the grated Parmesan and crushed red pepper flakes to the same bowl and stir again with the spoon so the cheese and garlic form a loose, crumbly mixture.​

Take the baking sheet out of the oven with oven mitts and set it on a heat-safe surface, then use tongs to pull the asparagus spears into a tight, even row in the center of the pan.​

Spoon the garlic Parmesan mixture evenly over the hot asparagus, then place the baking sheet back on the middle rack with oven mitts and roast for 2 more minutes so the Parmesan softens and starts to melt around the spears.​

Remove the baking sheet from the oven with oven mitts and let the asparagus sit for 1 minute, then use tongs to move the spears to a serving plate, keeping the melted garlic Parmesan on top.​

Serve the Garlic Parmesan Asparagus hot as a side dish with chicken, steak, fish, or pasta, and add a light extra sprinkle of grated Parmesan from the Microplane at the table for more cheesy flavor.​