I have to admit that I just had tasted asparagus once before I bought a bundle at the farmer's market. I made a pizza with the thicker stalks—these are the rest. They kept for over a week in the fridge in a mason jar with an inch or two of water, loosely covered with a plastic bag.
I followed Bon Appetit's roasting advice, and I encourage you to do the same. Drizzle with olive oil (no more than a tablespoon), then sprinkle with salt and pepper, toss to coat, and roast at 425 degrees for 15–20 minutes. My spears were on the thinner side (about no. 2 pencil diameter or skinnier), except for that monster shepherd's-crook stalk in the middle, so I took them out at 15 minutes. End with a parmesan cheese shower, then serve.
