several bunches of asparagus, about 2 to 2 1/2 pounds
extra-virgin olive oil
sea salt and freshly ground pepper
Preheat the oven to 425 degrees F (The high heat intensifies the flavor, without over cooking the asparagus)
Remove the tough woody ends from the asparagus by gently bending the end of each stalk until it breaks. Discard the ends. Wash and dry the asparagus thoroughly (you don’t want them to steam) and place them on a rimmed baking sheet. Drizzle some olive oil and add a pinch of salt and pepper, to taste. Roll the asparagus with your hands until they are completely coated with the oil, salt and pepper. Add more oil, salt, or pepper if needed.
Place the asparagus in the oven and roast until they are tender, but with a slight bite and a light gold color, about 10 to 15 minutes (will vary with thickness of the asparagus).
Remove and serve.