Break off the tough ends of the asparagus and, if they're thick, peel them partially. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper and garlic if using.
3.
Roast the asparagus for 25 minutes, until tender but still crisp.
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