If roasting in the oven, heat oven to 425. If grilling, prepare grill to medium heat.

Wash asparagus and then remove the bottom couple of inches of each stalk. Just snap off the woody ends. It may seem wasteful, but you won’t eat it, anyway–it’s too tough and is one of the big reasons why lot of people don’t like asparagus.

In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat.

If roasting, place in a single layer on a broiling pan. If grilling, reduce heat to low, lightly oil grill, and place asparagus perpendicular to the grate of the grill. Drizzle any remaining oil/vinegar mix over the asparagus. If using oven, roast for 10 minutes, turning once. If using grill, grill for 8-10 minutes or until asparagus is bright green and still slightly crisp, turning very frequently.Serve immediately.