In a small pan, add the olive oil and garlic over medium heat. As soon as you see bubbles forming around the garlic, turn the heat all the way down to low and let it heat through while you prepare the asparagus. Do not let the garlic turn brown or it will be bitter.
Trim the tough ends off of the asparagus and place on a large baking sheet.
Remove the garlic from the olive oil and drizzle it over the asparagus. Season with the salt and pepper.
Toss the asparagus thoroughly, making sure they’re evenly coated with the olive oil and seasoning.
Arrange the asparagus in a single layer with most of the ends pointed outwards and the tips towards the inside of the pan. The ends take longer to cook, so this helps ensure even cooking.
Bake for 10-15 minutes or until they are tender and start to brown. Toss halfway through cooking.
Notes
If you want more colour, turn the heat up. This is especially true with smaller, thinner asparagus, which cook very quickly.