In a large mixing bowl, whisk together the olive oil, garlic, crushed red pepper flakes, and lemon zest. Add the trimmed asparagus to the mixing bowl. Shake the bowl making sure that the aspagus is well coated.
Arrange the asaparagus on a baking sheet; pour any extra olive oil from the bowl on top of the asparagus. Season with salt and pepper. Place cut lemon wedges on the pan along with the asparagus.
Roast the asparagus until tender and has turned a golden color, about 10 minutes.