Prepare a pot of 8 cups water with 2 tablespoons coarse salt and bring to a boil

If serving the asparagus cold or reheating, prepare an ice bath to shock the asparagus when done

Using a large chef knife or kitchen shears, trim the bottoms of the asparagus removing the tough white stems

Carefully place asparagus in boiling water and simmer for 3-4 minutes or until tender

Once tender, carefully remove or strain the asparagus, and then toss with olive oil, salt, and pepper

Preheat oven to 425°F

Toss asparagus in olive oil and a pinch of salt and black pepper

Place the asparagus on a roasting pan and place in the oven

Roast until tender and slightly colored, about 3-4 minutes

Serve immediately.