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Trim asparagus by holding spears, one at a time, with one hand about halfway up the stalk, bottoms up.
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Then grasp the bottom of the stalk with the other hand and bend until it breaks.
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It will break where the bottom begins to toughen.
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Wash spears and set aside.
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Preheat oven to 500 degrees.
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Snap rosemary sprigs in half.
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Put in a micowaveable dish with oil and cook on half power for a minute.
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Then put oil, rosemary and asparagus in a cast iron or other ovenproof skillet.
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Rub or brush asparagus thoroughly with oil.
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Let marinate 30 minutes at room temperature.
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Put skillet in the oven and cook 10 minutes, shaking a few times to coat spears with oil and cook evenly.
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Drain from oil and serve.
