Wash a bunch of asparagus and gently dry on some paper towels.
Break off the ends of the asparagus or break off one and line up the tips and cut the rest off.
Save the stalks in a zip top bag in the freezer for cream of asparagus soup.
Preheat oven to 400 degrees F.
Place the asparagus on a baking sheet. I usually put them on a sheet of parchment because I hate washing baking sheets.
Drizzle a generous amount of EVOO on the asparagus. Toss them around a bit with your fingers and add more EVOO if need be. Sprinkle liberally with seasoned salt or your favorite seasoning. Salt, pepper, garlic and lemon juice is another nice option.
Bake in oven for 10-15 minutes until they are done tossing once during cooking time. They are done when they are soft, but yet still have a bite to them when you test one. ;)
Pencil thin asparagus takes less time to cook then thicker asparagus.