1 bunch of asparagus
1 tablespoon of olive oil
fresh cracked pepper
1) Wash the asparagus, and cut 1 1/2 to 2 inches off the woody ends. Take a potato peeler to the bottom third of the spear peeling of the the top layer of outer "skin."
2) Place spears in a roasting pan lined with parchment paper. Drizzle one tablespoon of olive oil over the spears. Using your hands lightly toss the asparagus until they are evenly coated with oil.
3) Sprinkle with cracked pepper and kosher salt, and place in a preheated 350 degree toaster oven. (For a regular oven you may need to preheat the to 400 degrees). Roast until desired doneness - about 12 minutes. (I like mine with a little crunch).