Preheat the oven to 425°F. Wash asparagus well and dry them well in paper towels. Then cut off the thicker/tougher bottoms of the asparagus, about 1" -2".

Using a rimmed aluminum baking sheet, lay out the the asparagus in a single layer. Drizzle the olive oil over all the asparagus and them sprinkle salt and pepper on top.

Roast the asparagus for 10 minutes. The really hot oven will allow the asparagus to not get mushy and have a nice browned outside. Make sure you dry the asparagus well in the first step--you want to roast the stems, not steam them.