1. 2 pounds fresh asparagus
2. 1 tablespoon vegetable oil
3. black pepper

1. Arrange a rack in the upper third of the oven.
2. Line a shallow baking sheet with foil or parchment paper.
3. Snap off the bottom ends of the asparagus.  Rinse the spears and place in a pile on the baking sheet.
4. Drizzle oil on top and toss to coat.
5. Arrange in an even layer on the baking sheet and season lightly with pepper.
6. Roast the asparagus for 8-10 minutes or just until fork-tender. 

Calories: 40
Fat: 2 g
Cholesterol: 0 mg
Sodium: 0 mg
Carbohydrate: 4 g
Dietary fiber: 2 g
Protein: 3 g