1 bunch asparagus
1 Tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425 degrees. Trim ends of asparagus by snapping off the bottom of the stalks. They will break off naturally right where the woody part starts.
Spread aparagus out in a shallow cooking dish (I ususally use a 9 x 13 pan). Drizzle with the olive oil sprinkle with the salt and pepper. Toss until the spears are coated with the oil.