Asparagus is one of the favorite foods of spring, and roasting is such a quick and tasty way to prepare it.

Here are two terrific variations on couldn’t-be-simpler roasted asparagus: a Mediterranean version, and an Asian-inspired one. Either way, the results are so tender and tasty, they’ll add great pleasure to your springtime meals.

INGREDIENTS

Mediterranean Roasted Asparagus
2 pounds thin asparagus, tough ends snapped off
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1/2 cup crumbled feta cheese (optional)

Asian-Style Roasted Asparagus
2 pounds thin asparagus, tough ends snapped off
1 tablespoon peanut oil
2 tablespoons sesame seeds, toasted in a skillet over medium heat until lightly browned, 2-4 minutes
1 tablespoon sesame oil

1. Preheat oven to 450F. You may either cut the asparagus in 2-inch pieces or leave whole. Drizzle with olive oil for Mediterranean version, or with peanut oil for Asian style, season with salt and pepper, toss gently to coat, and spread in a single layer on a baking sheet.

2. Roast the asparagus until just tender, around 6 to 8 minutes.

3. Place asparagus pieces in bowl or arrange spears on serving platter, and sprinkle with crumbled feta, if using, or with sesame seeds and sesame oil, if making Asian version. Serve hot.

Serves 4.