Preheat your oven to 425°F (220°C).

Rinse asparagus and zucchini under cold water. Trim the tough ends off the asparagus and cut the zucchini into bite-sized pieces, ensuring even cooking throughout.

Combine asparagus, zucchini, garlic, olive oil, salt, pepper, and lemon juice in a large bowl. Toss everything together gently until the veggies are well coated.

Prepare a baking sheet by lining it with parchment paper. Spread the vegetable mixture evenly across the sheet.

Roast the veggies in the oven for 15-20 minutes, until the edges are golden brown and the asparagus is tender. Serve warm.