Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Drizzle the olive oil on the parchment.
Rinse the asparagus and break off the tough ends. Just bend the asparagus and the tough end should snap off. Pat dry with paper towels.
Place the asparagus on the baking sheet and roll around to distribute the olive oil.
Bake at 400 degrees F for 7-11 minutes, depending on how roasted you like your asparagus. Less time will result in more of a steamed quality, more time will give you more of a browned and roasted flavor.
While the asparagus bakes, place the vegan buttery spread in a microwave safe bowl and microwave for 30 seconds or until melted.
When the asparagus is done, drizzle it with the melted vegan buttery spread, and sprinkle with the nutritional yeast and garlic powder. Use two forks to toss to coat.
Season with salt and pepper and serve.
Notes
You can store leftovers in the refrigerator for up to 3 days. However, this is best eaten fresh out of the oven.