Ingredients:
1 lb Asparagus, cleaned with ends snapped off
1 ½ – 2 T Extra-Virgin Olive Oil
Salt & Pepper

Preheat oven to 425

Line a large baking sheet with aluminum foil (if you want super easy clean up)
Lay the asparagus on the baking sheet
Drizzle with oil and sprinkle with salt and pepper
Use your hands to make sure the asparagus is evenly coated with everything and they are arranged in a single layer.

Roast in oven until the asparagus is cooked but not mushy; you want them to have a little bit of bite. Timing will depend on how thick your spears are. If they are super thin, I would start checking them at 3 or 4 minutes. If they are very thick, check them at 8 minutes and go from there.

Simple and delicious!