Cut hard, woody stems about 1" to 2" from the bottom of the asparagus.
If the asparagus is tough and woody all over, it can be peeled with a vegetable peeler. I didn't like the look of eating rosebud thorns and peeled all of those off.
Rinse again if desired.
Place asparagus in a an oven safe cooking dish. (I preheated the skillet.)
Coat with olive oil, salt, and pepper.
Bake at 375* for 15 - 20 minutes.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/oven-roasted-asparagus/