Arrange the asparagus on a foil-lined baking sheet. Drizzle the asparagus with the olive oil and gently toss to coat with oil. Spread the stalks out on the pan so they do not crowd each other. Season generously with salt and pepper.
Bake, jiggling pan halfway through cooking to turn asparagus, 15 to 20 minutes or until crisp tender. For asparagus that is cooked through but without crispy edges bake 10 to 12 minutes.
To trim asparagus, line up the stalks on a cutting board. You can usually tell where the stalks start to get tougher, not only by the texture, but also by where the green part starts to fade to white. Then using your cutting knife, trim the ends.Save the trimmed ends in your refrigerator for making stocks.