Cut the woody ends off of the asparagus. I like to prepare asparagus that is around 4" long from tip to end. Discard the ends unless wanting to make asparagus soup.

Lay the asparagus on a sheet pan. Drizzle with extra virgin olive oil lightly. Turn and toss so the asparagus is lightly covered in the olive oil.

Sprinkle all over with kosher salt.

Place in a preheated 400 degree oven. Roast until asparagus is bright green and beginning to cut easily. DO NOT overcook. Average sized asparagus usually takes 4-6 minutes in a 400 degree oven. You want bright green asparagus with a little bit of snap left to it.

Serve immediately. Or if you need to hold the aspargus, do so by submerging in an ice bath. Use a bowl, cold water and ice. Put in the ice bath for 2-3 minutes to stop the cooking process. Remove and drain. When ready to serve, bring to room temperature or place in oven again for 30 -60 seconds to heat.