1. Preheat oven to 400º F.

2. Wash asparagus under running water at the kitchen sink. For each spear, hold it in your hand and bend the asparagus, feeling for the “breaking point.” Snap end of asparagus off where it naturally breaks. Discard or compost ends.

3. Place asparagus spears on a large rimmed baking sheet. Drizzle the asparagus with the oil, then sprinkle with the sale and evenly with a bit of black pepper. Using your hands, move the asparagus around on the pan to even distribute the oil and seasoning on the spears.

4. Cook for 5-10 minutes, depending on how thick the asparagus is. Skinny asparagus will cook much faster. You will know it’s done when a sharp knife can pierce the asparagus fairly easily and the asparagus has gotten brighter green in color.