Preheat oven to 425* Fahrenheit.
Wash and rinse your bunch of asparagus, snapping off the tough ends as you do so. Pat dry with tea towel.
Line a baking sheet with parchment paper and line evenly with asparagus. Drizzle with olive oil and use pastry brush to evenly coat the asparagus. Sprinkle with a pinch or two of Pink Himalayan Salt and top with fresh ground black pepper.
Roast in oven at 425* Fahrenheit for 20-25 minutes until browned, but not mushy.