This is something I make ahead of time, and when I pull something like pork tenderloin out of the oven, I toss the asparagus into the oven.

  •         2 bunches of asparagus, with the woody ends trimmed
  •         2 Tablespoons extra virgin olive oil
  •         kosher salt (about ½ a teaspoon)  
  •         fresh ground black pepper

In a large, zip top bag, place asparagus inside. Next, pour extra virgin olive oil on top, and sprinkle with salt and pepper. Seal the bag, and toss the bag around to evenly coat the asparagus. Set aside.

Bake at 425 for about 8 minutes for crispier, or longer (10 to 12 minutes) if you want your asparagus tender.