1) Preheat the oven to 200°C/gas mark 6.
2) Break off the tough ends of the asparagus and, if the spears are thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the spears completely.
3) Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.