1-2 lbs fresh asparagus spears
2 tbsp olive oil
2 tsp seasoning (I prefer Tony Chachere's Original Creole Seasoning)
Preheat oven to 375F. Trim the ends off of your asparagus spears. I typically grasp the end of the spear in one hand and further up the spear in the other. Apply pressure, and the spear will break at the perfect point to get rid of any stringy or fibery bits. Discard the cut end of the asparagus, keep the rest of the spear. Put trimmed spears in a gallon-size plastic ziplock bag.
Once all spears are in the ziplock bag, drizzle in the olive oil and seasonings. Close the bag, leaving plenty of air. Shake vigorously, until spears are coated with oil and seasonings.
Line a baking sheet with aluminum foil. Spread asparagus on the baking sheet in a single layer. Place the baking sheet in the oven for 10 minutes. Remove asparagus, and enjoy!