2 bunches asparagus
1/3 cup olive oil
2 teaspoons kosher salt
Snap off the woody ends of the asparagus spears and arrange in a single layer on a baking sheet. Brush the spears with olive oil and sprinkle with the salt.
Broil until tender but firm. The cooking time will vary depending on the size of the spears. Small spears take approximately 3 to 5 minutes, while thicker spears take approximately 5 to 7 minutes.