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Preheat oven to 425°F (220°C). Set out a large sheet pan.
Rinse asparagus under cold water and dry completely (you can quickly dry them by rolling the spears between two kitchen towels). Break off the woody ends by bending each spear until it snaps naturally.
Arrange asparagus on the sheet pan. Drizzle with olive oil, then add salt, pepper, and garlic powder. Toss with hands to coat evenly.
If using, evenly sprinkle the panko (see note 2) and Parmesan (see note 3) over the asparagus, then toss gently to coat.
Spread the asparagus in a single layer on the sheet, ensuring they are not overlapping. It’s okay if some of the panko/Parmesan mixture falls onto the pan.
Bake for 7-11 minutes, or until asparagus is tender, lightly browned, and cheese has melted. Cooking time may vary based on the thickness of the spears.
Transfer asparagus to a serving plate. Scatter any toasted breadcrumb bits from the tray over the spears. If not using the panko mixture, drizzle freshly squeezed lemon juice over the asparagus before serving. A sprinkle of Parmesan also goes nicely with lemon.
Enjoy immediately while hot.