The asparagus bed is being very productive this spring.  I have made two big batches of cream of asparagus soup and have been gorging on roasted spears most days.  Heat up the oven to 450 degrees.  Toss the asparagus in olive oil.  Roast for about eight minutes.  Sprinkle with salt and vinegar.  Actually, nowadays, both salt and vinegar must have several adjectives to be acceptable.  Works for me.