Preheat oven to 230 C / 450 F (210 fan-forced). Trim and discard the woody bases from asparagus. The easiest way to do this is simply to bend the spear and they will snap where the tender shoot begins.
Place asparagus and garlic in a medium sized baking tray and drizzle with a good quality olive oil. Lightly salt and sprinkle generously with freshly ground pepper. Toss to coat.
Roast for 10 to 15 minutes or until asparagus is crisp-tender but still bright green, stirring once halfway through roasting. Serve immediately. Makes 8 side servings or four light meals when served with fresh, crusty bread.
Try using lemon rather than salt for added piquancy.