You line a dish with tin foil - actually, if you have a dish that is the right size for aspargus you don't have to line it, but any disc big enough for it is liable to be too big - and you lay washed asparagus there and then you pour oil - I went with a mixture of virgin olive and a touch of avocado oil - just so it coats every part of the spears and you season with salt and pepper and you put it in the oven for about twelve minutes at gas mark 5.
We ate it with jacket potatoes that we had opened and smeared with low fat yoghurt, and with tomatoes, red onion and basil in a walnut oil and lemon juice dressing. And fresh bread. And it was all just yummy.
I will never be a vegetarian because I like the taste of dead flesh in its various forms too much ever quite to give it up. A meal like that, though, is pretty close to paradise.