Why roast asparagus? Crunch and caramelization, both of which are BEST. So luckily this is pretty easy. Just make sure you use thick-stalked asparagus. And if the stalks feel particularly woody you can peel off the tough outer layer with a vegetable peeler. Then just lay them out on a foil-lined sheet pan:
Add a glug of olive oil and a couple pinches of salt and pepper, then mix all that up with your hands:
Then put the sheet pan on the bottom rack of an oven pre-heated to 450 F. After 10 minutes flip your spears over and cook for another 10 minutes. Serve and enjoy!