Roasted Asparagus with Olive Oil and Salt

1 1 / 2 pounds thin asparagus (approximately 2 bunches), tough ends snapped off

2 tablespoons extra-virgin olive oil

Salt

1. Preheat the oven to 450 degrees.

2. Place the asparagus on a large baking sheet. Drizzle the oil over them and toss gently with your hands to coat each spear from end to end. Spread the spears out in a single layer over the baking sheet.

3. Roast in the preheated oven, shaking the pan once or twice to turn the spears, until the asparagus are lightly browned, 12 to 15 minutes.

4. Transfer the asparagus to a serving platter. Sprinkle with the salt and serve hot, warm, or at room temperature.