Start by washing the asparagus under cool water. Gently pat them dry with a paper towel or a clean kitchen cloth. This step helps the oil adhere better during cooking.

Hold each spear and bend it gently until it snaps. This break happens at the natural point where the tough woody part ends. Discard the ends and arrange the spears in a single layer.

In a large skillet, heat the oil over medium-high heat. A well-heated pan helps achieve that lovely char while keeping the asparagus crisp.

Once the oil shimmers, toss in the asparagus. Sprinkle the roasted garlic powder, smoked paprika, black pepper, and sea salt over the top. Use a wooden spoon to mix the herbs and spices well.

Cook the asparagus for about 5 to 7 minutes. Use tongs to turn the spears occasionally. Aim for tender-crisp texture. You might see some nice char marks appear, which is perfect.

Once the asparagus is cooked, remove it from the heat. Immediately sprinkle in the lemon zest while still warm. Toss gently for even distribution of flavor.

Transfer the beautifully charred asparagus to a serving plate. This dish is best served hot. Enjoy the fresh, vibrant flavors!