1. Preheat oven to 425 degrees F.

2. Cut off the woody bottom part of the asparagus spears and discard.

3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears.

4. Place asparagus on foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt.

5. Roll the asparagus around the pan until they are evenly coated with oil and salt.

6. Roast for 10-15 minutes, depending on the thickness of the stalks. Pierce with the tip of a knife to determine tenderness. Serves 4.