Holding each stalk an inch or two from the base snap off the end of the asparagus. The asparagus will naturally know where to snap and youâ€™ll get rid of the tough or woody ends. Some will snap an inch up and some 2-3 inches depending on the freshness. Lay them across a cookie sheet width wise, drizzle with a little oil (maybe 1 tsp if you need to lose weight and more if you donâ€™t) and then roll around to coat. Grind on your salt and pepper. Put into a 400Â° oven for 15-30 minutes until theyâ€™re cooked how you like them. At 10-15 mins theyâ€™ll be warmed through and still have a mild crunch. By 30-40 minutes there will be no snap although they will have some great roasted crunch! The length of time depends on how many other veggies or items you have in the oven giving off moisture.