Simple Roasted Asparagus

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.

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.

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

28 comments

Duane B.
.4 years ago

Thank you for sharing.

SEND
Beverly M.
Past Member 4 years ago

I can't wait to try these!!!

SEND
Nona E.
Nona E4 years ago

Both sound wonderful! Have asparagus on my next shopping list, and it's great to find so many different ways to use it.

SEND
Ram Reddy
Ram Reddy4 years ago

Thanks

SEND
Elena T.
Elena Poensgen4 years ago

Thank you :)

SEND
Winn Adams
Winn Adams4 years ago

Love Asparagus any way I can get it!

SEND
Donna Hamilton
Donna Hamilton4 years ago

Thanks.

SEND
J.L. A.
JL A4 years ago

tis the season, too

SEND
Terry Vanderbush
Terry V5 years ago

Time to go pick up some asparagus

SEND
Kari Knabe
Kari Knabe5 years ago

Both sound delicious!!!

SEND