Wash the asparagus and then remove the bottom inch or two of each stalk. You can either cut them uniformly, or snap each one individually. I read somewhere that they will naturally break where the woody and tough end begins. I usually break one or two and then cut the rest to match those.
Once prepared, arrange the asparagus on a cookie sheet in a single layer.
In a small bowl, mix together the olive oil, garlic, salt and pepper. Drizzle over the asparagus and then toss to coat.
Roast for 10-15 minutes, turning once, or until just tender. Don't over cook - the asparagus will still be bright green and slightly crisp.