Begin by washing the asparagus under cool running water. Snap off the woody ends by bending each spear until it breaks naturally, or trim the bottom ends with a knife.

Heat a large skillet over medium heat and add the olive oil. Allow the oil to warm for about 1 minute.

Once the oil is hot, add the asparagus to the skillet. Cook for about 5 minutes, tossing occasionally with tongs or a spatula, until the asparagus is bright green and tender-crisp.

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring constantly to prevent the garlic from burning.

Remove the skillet from heat and stir in the lemon zest and lemon juice. Season with salt and black pepper to taste.

Serve warm, with grated Parmesan cheese on top if desired.

For a bit more flavor, you can add red pepper flakes or chopped herbs like parsley or thyme.

Adjust cooking time based on the thickness of the asparagus spears; thinner ones will require less time, while thicker ones may need a bit longer.

This dish pairs well with grilled meats, fish, or as part of a vegetarian meal.