1 pound asparagus (12-16 spears), trimmed
2 tablespoons olive oil or melted butter
1 tablespoon red or white wine vinegar
1 tablespoon chopped fresh herbs
salt and pepper
Heat oven to 400. Lightly oil a shallow roasting pan or half sheet pan. Arrange asparagus in a single, uncrowded layer in pan. Drizzle with oil or butter and vinegar and roll to coat evenly. Sprinkle with herbs. Season generously with salt and pepper.
Roast for about 15 minutes, until asparagus is lightly browned, shaking the pan occasionally.
from The Roasted Vegetable.