To trim the bottoms of the asparagus: Hold a few stalks in two hands and break the bottoms off where they have the least resistance. This will separate the woody bottoms of the stalks and you're left with the tender part of each asparagus stalk.
1poundasparagustrimmed of woody ends (see recipe notes)
1.5tablespoonshigh heat oil
1/4teaspoonsaltor truffle salt
Preheat your oven to 425°F (220°C, or gas mark 7).
Prepare a baking sheet with a non-stick baking mat or parchment paper.
Coat the asparagus with oil and sprinkle salt over them.
Place the asparagus on the baking sheet and roast for about 10 minutes or until they are browned and but not too soft or floppy.