Prepare asparagus: The woody root end of the asparagus needs to be snapped off before cooking. Take the end of the asparagus between your thumb and forefinger and bend until it breaks; the asparagus breaks (or snaps) where the woody part ends and the fresh delicious juicy asparagus begins.
Place the trimmed asparagus in a large cast-iron skillet or other oven-proof pan, sprinkle with salt and pepper, and drizzle with olive oil. Roll the asparagus back and forth to coat them with the oil.
Bake for about 10-15 minutes, or until the asparagus is bright green and tender when pierced with a fork (the time will depend on the thickness of the asparagus).
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