I love fresh oven roasted asparagus. It may be the easiest vegetable side dish ever. Here's how I do it.
Wash asparagus and dry well with paper towels.
Lop off the bottom ends of the asparagus (I do about 1 1/2 inches).
Put asparagus in a single layer on rimmed cookie sheet or other baking pan. Cut little pieces of butter up and distribute over the top of the asparagus, or drizzle olive oil over them.
Sprinkle with garlic powder to taste. I don't think it needs salt, but if you like, sprinkle lightly with sea salt.
Put asparagus into a preheated 400 degree F oven for 10-15 minutes depending on how much asparagus you're cooking. The asparagus should tender crisp. (if you like your asparagus limp - cook it longer - limp isn't my preferred way for anything - just saying)
I love oven roasted asparagus, and we eat it at least a couple times a week. I've tried it many ways, but when it comes down to it, this simple method of cooking it is my favorite.
Pictured above - ribeye with roasted asparagus and brie stuffed mushrooms.