Group the asparagus together and cut off the base end. This is called trimming. Spread the spears on a large sheet (see next step) of non-stick aluminum foil, dull side up, or parchment paper. Sprinkle the garlic, parsley, oregano and pepper on top.
Wrap all ends of the foil/parchment up tightly to make a sealed “pocket.” Roast for 15-20 minutes. Enjoy!