Roasting vegetables brings out great flavor without adding calories. This is a simple process that can be used on almost any hearty vegetable, brussel sprouts, carrots, green beans etc. If you haven't ever roasted veggies before- give it a try!
Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper, or grease the pan.
Clean asparagus. You can bend the stalks and they will naturally break where they are dry. Or you can cut them above the white stalk area. Discard the stems.
Lay the spears on the prepared baking sheet. Drizzle the olive oil over the stalks. Use a brush to coat them evenly- there shouldn't be a lot of oil, just enough to cover them.
Once the stalks are brushed completely with oil, salt, pepper and garlic powder should be lightly sprinkled over them. Place them in the oven on the middle rack.
Roast in a 375 degree F oven turning them at 20 minute intervals. Continue to cook them until they begin to brown- you can adjust the time if you like them less or more done. I usually use the entire hour. The size of the stalks may change the cook time as well, thicker stalks take longer than thin ones. Re-season them with salt and pepper, using a light hand. Serve hot out of the oven!