Preheat the oven to 400°F.

TO MAKE THE CHERMOULA:

Place the garlic in a food processor and process until chopped. Add the salt, cumin, and cayenne and pulse to combine. Add the parsley and cilantro leaves and process until finely pureed. Slowly add the 1/3 cup of olive oil and then the lemon juice. Season to taste with more salt, spices, and/or lemon juice; you can also add another 1 to 2 tablespoons olive oil to balance the flavors.

TO ROAST THE ASPARAGUS:

Hold an asparagus stalk in your nondominant hand with the bottom facing out. Grasp the end and snap where it bends naturally to remove the woody end. Continue with the remaining asparagus.

Place the asparagus on a rimmed baking sheet, drizzle with the oil, and sprinkle with salt. Rotate the asparagus to coat in the oil. Roast in the hottest part of the oven until the tips are crispy and the thick part of the stalk is cooked through when poked with a knife;the time ranges from 15 minutes for pencil-thin asparagus to 20 to 25 minutes for superthick ones. Turn once during cooking.

Serve the asparagus right away on a platter, drizzled with the chermoula.