Roasted Asparagus

1 to 2 lbs. fresh asparagus
Approx. 4 TB olive oil
1 tsp sea salt

Cut off tough ends of asparagus.  Line a large jelly roll pan with tinfoil.  Lightly grease with olive oil.  Using your hands rub each asparagus stalk with olive oil and place in a row on the baking sheet.  Sprinkle with sea salt, rolling to coat. 

Roast at 400 for about 4 to 5 minutes on each side.  If you like them softer, cook a little longer.

Serve immediately.