Preheat your oven to 425 degrees.

Cut off the woody part of the asparagus and discard.

With a veggie peeler, peel off the bottom 2" of the asparagus skin. This will help you to avoid having those stringy pieces.

Place the asparagus, olive oil and kosher salt together in a large ziploc bag. Shake until each piece of asparagus has a light coating of oil and salt.

Place the asparagus on a foil lined baking sheet and roast for 15 minutes. The spears should be tender when pierced with a fork or knife.