Chop off woody white ends of asparagus spears, leaving the edible portion. Toss in olive oil, salt, and pepper. Arrange on baking sheet so they don't overlap, sprinkle pinenuts over spears. Place in a preheated (375) oven for about 20 minutes.
Remove from oven, toss garlic with spear mixture. Increase oven temp to 450. Place in oven and bake for about 15-20 minutes more, longer is you desire crispy ends.