Step 1 of 5

Heat the oven and start the asparagus

Heat the oven to 425°F and line a sheet pan. Snap or trim the woody ends off the asparagus, toss the spears with the olive oil, garlic powder, and a pinch of salt and pepper, and spread them across one side of the pan. Roast for 5 minutes on their own — they need a small head start on the fish.

— Asparagus is done when a spear bends but still has spring; if it flops right over, it has gone too far.