2. Prepare the aparagus spears by cutting off the last inch or so of the woody stalk.
3. Spread the asparagus spears on a baking sheet. Brush them with olive oil, especially the tips, and sprinkle with salt.
4. Roast the asparagus on the top rack of the oven until the stalks begin to get tender on the outside, about 10 minutes. (Thin asparagus spears will take less time, while thicker spears will take more.)