Preheat oven to 425. Break the stem end off of the asparagus. It has a natural breaking point, so just bend the stalk near the end, and it should break cleanly. (the fresher the asparagus, the closer to the end it seems to break). Rinse the asparagus and pat dry with a paper towel.
Line the asparagus in a single layer on a baking sheet. Drizzle with olive oil and roll them around with your hand to cover each stalk. Sprinkle with garlic salt.
Bake at 425 for 8-10 minutes depending on the thickness of the stalk.
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