They were pretty big stalks so I peeled the bottom half after trimming them a few inches, sheet pan, drizzled with olive oil, salt, pepper, and herbes de Provence (just a dried blend). Tossed and coated on the pan, then roasted at 375 for 15-18 minutes. I used to always do them on the stove top, but the oven does a really good job, especially with thicker asparagus!