Ingredients

2 lbs asparagus spears, trimmed

4 tsp evoo, divided

1/2 tsp kosher salt

2 garlic cloves, minced

1 tsp grated lemon rind

2 TBP fresh lemon juice

1/2 tsp Dijon mustard

1/4 tsp freshly ground black pepper

1 TBP chopped fresh parsley

Preparation

  1. preheat over to 450
  2. combine asparagus, 2 tsp evoo, salt and garlic in large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on baking sheet. Bake at 425 for 12 min.
  3. combine remaining 2 tsp oil, rind, juice, mustard, and pepper in a small bowl, stirring with a whisk. Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley.