Asparagus prep tip: If you don't like to eat that fibrous,woody end of the asparagus, here's a tip for separating the woody ends from the tender part of the aspargus. Bend, and it snaps off at just the right spot! (see video) I placed the tender asparagus on a parchment lined cookie sheet in a single layer (🎶 all the single layers, all the single layers🎶🤣) Sprayed them with olive oil cooking spray and lightly dusted with salt, pepper, and garlic powder. Roasted them for 10 minutes at 400°. (