Trim the edges of the asparagus off. You want to get all the rough ends cut off.
Line a cookie sheet with foil for easy clean up.
Lay asparagus on the cookies sheet in an even layer.
Drizzle lightly with the olive oil.
Sprinkle the minced garlic, salt and pepper over the top of the asparagus.
Cook for 5-8 minutes based on the thickness of the asparagus (thinner asparagus will cook faster) until asparagus darkens slightly and is tender. Do NOT overcook. The asparagus should still be crisp.
Notes
This asparagus recipe is best served immediately while fresh but will keep in the refrigerator for up to 5 days.