Preheat oven to 425°F (220°C)
Line a baking sheet with parchment paper or foil
Wash and thoroughly dry asparagus
Trim tough ends (snap or cut about 1–2 inches from the bottom)
Toss asparagus with olive oil, salt, and black pepper
Optional: add garlic powder, lemon zest, or red pepper flakes
Spread asparagus in a single layer on the baking sheet
Roast until tender-crisp and lightly browned, 10–15 minutes
For thicker spears, roast 15–18 minutes
Optional: broil for 1–2 minutes at the end for extra browning
Serve immediately; optional finishing touches include lemon juice, grated parmesan, or a drizzle of balsamic glaze