Preheat the oven to 400°F and line a baking sheet with parchment paper.
Bend each stalk of asparagus until it snaps, then discard the woody end.
2 bunches asparagus
Add all of the spears to a colander, then rinse and drain.
Place the asparagus in a large bowl, then toss with the olive oil, salt, and pepper.
2 bunches asparagus, 2 tablespoons olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon freshly ground pepper
Transfer to the prepared baking sheet and spread out the spears. They do not have to be in a single layer.
Place the baking sheet in the oven and roast the asparagus for 10 to 15 minutes or until tender.
Remove from the oven and top with goat cheese and pine nuts.
2 tablespoons pine nuts, 4 ounces fresh goat cheese