Preheat the oven to 425. Clean and dry the asparagus. Spread in a roasting pan and drizzle on just enough olive oil to coat when tossed. Sprinkle on a little salt and optional basil, rosemary, oregano or herb of choice.  Roast at 425 for about 20 minutes, tossing once. The asparagus will still be bright green and crunchy.  (Recipe #717)