Line a baking sheet with foil and drizzle olive oil on it.

Trim the blunt end of asparagus spears by bending each spear and discarding the part that breaks off. Place the asparagus on the olive oil.

Chop a shallot.

Toss the olive oil, asparagus, and shallot with your hands, then arrange in a single layer across the foil-lined baking sheet.

Bake at 400 degrees for 20 minutes.