Add all of the spices, 1/2 of a shallot, and 2 cloves of garlic to the oil and heat over medium high until small bubbles form. Bring the oil down to a low simmer and keep on the heat for another 3-5 minutes. If the garlic and the shallot are becoming too brown, remove from the heat. Carefully run through a fine meshed sieve or cheesecloth. Set aside and prepare your asparagus.
Wash and trim the woody bottom of the asparagus.
On a prepared baking sheet, drizzle 4 tablespoons of your infused oil to coat the asparagus. Season with salt and pepper to taste.
Roast asparagus for 12-15 minutes, depending on the thickness. For thinner, try roasting for 7-10 minutes. Cook until fork tender.
Store leftover infused oil in the fridge for up to a month. Substitute in for oils when cooking or use as a flavor boost to finish dishes!