Prep the asparagus: hold each piece by the ends and bend--the asparagus will snap naturally where the stalk starts to get tough. Discard the tough end and place your asparagus on a lightly greased rimmed baking sheet.
In a measuring cup, mix the orange juice, olive oil, ginger, and mustard until combined. Pour over the asparagus and toss to coat. Sprinkle the salt and pepper evenly over everything and toss again.
Roast for a total of 15 minutes or until your asparagus is tender (this will depend on how thick it is) and give them a stir halfway through the baking time. Serve warm.