Skinny asparagus is very popular, but try the medium to larger sized stalks for a change. They are meatier and just as tender.
Preheat oven to 500°.
Trim the asparagus by snapping off the ends (they will break naturally where the tender and tough parts meet).
You do not need to peel the stalks.
Rinse and dry the stalks.
Place on a cookie sheet with sides or baking dish. Drizzle liberally with olive oil, Himalayan Pink Sea Salt (or any other high quality sea salt), and Wynad Black Pepper. Using a couple of spatulas, toss to coat the asparagus evenly with the oil. Roast in the preheated oven for 5 minutes. Sprinkle with the sugar. Toss to coat evenly. Roast for an additional minute and serve.
Variation: Use Orange Ginger Sugar in place of the Lemon Sugar.