2 pounds medium asparagus, tough ends trimmed
2 tablespoons olive oil
Salt and pepper

Preheat oven to 500°F.

Line a baking sheet with parchment paper.
Add olive oil and asparagus. Toss to coat asparagus.
Sprinkle with salt and pepper to taste.
Roast until asparagus is crisp-tender when pierced with a knife, about
7 minutes.

Serves 4