Snap or cut off the bottom end of each stalk and cut off both ends of each carrot.
Use a vegetable peeler to trim the thicker stalks (optional).
Lay the asparagus stalks and carrot slices out on a cookie sheet or other oven safe pan in a single layer. They should be close together but not overlapping.
Carefully drizzle the olive oil over the asparagus.
Optional: Either use tongs to shift the stalks slightly over the oil or use a small basting brush to spread the oil evenly over most of each stalk.
Sprinkle just a pinch or two of salt over the asparagus and carrots. If you have a salt grinder, that will work great for this step!
Roast in the oven for 10-14 minutes, depending on the thickness of the stalks and carrot pieces. Check them after 10 minutes.
Notes
Do not overdo it with oil or salt. Adding too much oil or salt can cause the asparagus to be wet and mushy.For a bunch of asparagus with thicker stalks, cooking time can be up to 14 minutes.For the olive oil, you can estimate ½ - 1 teaspoon of olive oil per ten spears of asparagus or carrot pieces.After the carrots and asparagus have roasted for ten minutes, check them. If you are unable to pierce the pieces with a fork, continue to roast in two-minute increments.When doubling this recipe, use two sheet pans to keep the pieces from overlapping.To make cleanup even easier, line the sheet pan with parchment paper before laying the asparagus and carrots in a single layer.