Wash and gently pat dry asparagus. Trim woody ends (this is generally about 2 inches above the flat end). Just hold the bunch together and chop straight through all the stalks at once.

Place asparagus in a large bowl. Drizzle with olive oil. Toss to coat. Sprinkle with seasoning and toss to coat again (no need for salt unless your lemon pepper seasoning contains none).

Spread seasoned asparagus out in an even layer on a baking sheet so the spears aren't touching each other (I lined mine with parchment).

Place in preheated 375°F oven. Bake until desired tenderness is reached, generally 12-20 minutes (I pull mine out at about 18). Serve immediately. Enjoy!