Preheat oven to 400°

Trim asparagus. Combine asparagus and olive oil in a large bowl; using hands, toss to coat each stalk with oil. Transfer asparagus to a large rimmed baking sheet; sprinkle with salt and pepper.

Roast pencil-thin stalks for 12 to 14 minutes and finger-thick stalks for 14 to 16 minutes, or until stalks are tender and lightly carmelized.

Top asparagus with choice of garnishes, if desired. Serve immediately.

Garnishes can include -half cup of grated Parmesan cheese, 2tsp finely shredded lemon peel, 2 Tblsp finely chopped toasted almonds, drizzle balsamic vinegar