Drizzle with the olive oil and sprinkle with salt and pepper.
Toss until all the asparagus spears are covered with oil and seasoning.
Roast for 5-10 minutes, or until the ends have started to caramelize and asparagus is tender.
It will take 5 minutes for thin spears and 10 or more minutes for thicker spears.
Remove from oven.
Add more salt and pepper to taste.
Notes
Storage:Roasted asparagus tastes best the same day it’s cooked. However, you can store leftovers in an airtight container in the fridge for up to three days.I don’t recommend freezing roasted asparagus. It thaws a little on the mushy side.Tips:
Asparagus is done when the tips begin to caramelize and it is tender-crisp.
Wash each stalk of asparagus and pat them dry before removing the thick ends.
If fat spears have thick, tough skin, remove it with a vegetable peeler before seasoning and roasting.
Thick spears of asparagus need an extra 5 minutes or so of cooking time in the oven.