Chop the woody stems off the bottom of the asparagus, the bottom 1-1 1/2 inch of the stem. Deseed and slice the red pepper. Place on a cookie sheet covered in aluminum foil (it will make clean up SO much easier). Drizzle with olive oil. Stir gently or toss until thoroughly coated. Sprinkle garlic, black pepper, and salt over vegetables. Roast at 425 for 20-25 minutes, stirring once in the middle.