For roasted asparagus follow Ina Garten's easy recipe on foodnetwork.com at
Basically, clean, trim off hard outer areas of stem, place on parchment paper (the best as I hate to scrub pans) add a tiny bit of oil (I put a small amount of canola or olive oil on my hands and rub each stalk which I dried after washing) and roast at 400 F in the oven for about 25-30 minutes. If I am lazy I break off the hard stem at the bottoms, if I have a lot of energy, I also peel off some of the outer skin.
This is how they look prepared for the oven the "lazy" way.
My husband prefers his veggies more cooked than most, so I often leave his portion in the oven while serving everyone else.
When I roast root veggies, like fresh beets, they need 45 minutes of roasting and I crank the heat up to 450 F.
Happy husband, happy life!