Preheat the oven to 400ºF and snap the woody stems off the end of each asparagus spear. Discard the stems, or save them to make veggie stock later.
Transfer the asparagus to a rimmed baking sheet, and drizzle with the olive oil. Toss well to coat the spears evenly, then sprinkle on the garlic powder and salt. Bake at 400ºF for 9 to 12 minutes, until the asparagus is crisp tender. (Thinner spears will cook in just 9 minutes, while thicker spears may need the full 12 minutes.)
When the asparagus is done cooking, serve it warm right away. You can top it with lemon juice, black pepper, red pepper flakes, or a sprinkle of Parmesan cheese for extra flavor, but it's also delicious all on its own! Leftovers can be stored in an airtight container for up to 5 days in the fridge.
Notes
Nutrition information is for roughly a 1/4 pound of roasted asparagus. This information is automatically calculated, and is just an estimate, not a guarantee.*I prefer to use garlic powder to evenly distribute the flavor throughout the asparagus, but you can replace this with 1 clove of finely minced garlic, too.