Here's what you need:
1-1/2 Lbs. asparagus, fresh
1 - 2 Tbs. good olive oil
1/2 - 1 tsp. Kosher salt, or as much as you like
1/2 tsp. fresh ground black pepper, or as much as you like
Preheat oven to 425 degrees.
Holding the middle and lower end of one stalk bend until it breaks, usually about 3 inches will break off. Like up the rest and cut them all at the same point, or if you want, do like I do and break each one. This breaks off the woodsy end and leaves just the tender part to eat. Wash and dry the asparagus.
On a large baking sheet place the asparagus and drizzle with 1 - 2 Tbs. of good quality olive oil.
Next sprinkle with salt and pepper and toss to coat all the asparagus spears.
Roast for 7 - 10 minutes for tender-crisp and 10 - 13 minutes for soft asparagus.
Serve with mayonnaise or eat just by themselves. Ever since I started roasting asparagus, I don't use mayonnaise anymore because it has so much more natural flavor than before.
Here's the handy printable - Oven Roasted Asparagus