Position oven rack in center and preheat to 425°F. Line a large rimmed baking sheet with parchment paper or Silpat mat.

Spread trimmed asparagus on prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

Arrange in a single layer without overcrowding – this is key for roasting vs steaming.

Roast 8-10 minutes, turning once halfway through. Check at 6 minutes for thin spears.

Remove from oven when crisp-tender with slightly browned tips. Serve immediately.