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Preheat oven to 425 degrees.
Rinse the asparagus and pat completely dry.
Line up the asparagus and trim an inch off the bottom to remove the tough/thick part.
Place on a baking sheet (preferably dark), and drizzle lightly with olive oil. Arrange in a single layer and leave space around each so that they can roast and not steam.
Bake for 10-15 minutes. (Closer to 10 for a dark baking sheet or 15 for a light one.) Thicker asparagus will take a little longer as well. You want the outside to roast but the asparagus to remain firm without becoming too flimsy.
Remove and season with salt and pepper. (Lemon pepper seasoning is also a great choice!) Serve with lemon wedges and/or Parmesan cheese if desired.