I've always loved asparagus. This is my VERY favorite way to serve it. Once you try roasting it in the oven, you'll never go back to steaming it!
1 bunch of fresh asparagus
2 Tbs. olive oil (or just a generous drizzle)
1-2 cloves of garlic (optional-- it's good with or without)
freshly ground pepper
Preheat oven to 425 degrees. Wash asparagus spears and trim off the woody bottom ends. I usually cut about 2 inches off.
Spread evenly over a rimmed baking sheet. Drizzle with oil and top with crushed garlic, salt and pepper. Toss with hands until all spears are well coated.
Place in oven for 8-15 minutes (depending on asparagus thickness). Remove when asparagus has turned a very bright shade of green and is fork tender. You'll want it to still have a bit of crunch and not be mushy. Serve immediately...It cools down fast!