Adapted from: Joy of Cooking
1 pound asparagus, rinsed
Extra-virgin olive oil
Salt and black pepper to taste
Fresh mint, sliced into ribbons
Preheat the oven to 500 degrees F.
Snap off the ends from the asparagus. Arrange the spears in a single layer in a shallow baking sheet. Drizzle very lightly with olive oil and toss the spears to coat. Roast until just tender, 6 to 8 minutes.
Sprinkle with salt and pepper, mint, and chevre. Serve hot or at room temperature.