Source: dLife

Fresh, roasted asparagus topped with a light citrus and mustard dressing.

Servings

2 lb asparagus spears, fresh, small , trimmed
4 tsp extra virgin olive oil , divided
0.5 tsp kosher salt
2 medium garlic cloves , minced
1 tsp grated lemon rind
2 tbsp fresh lemon juice
0.5 tsp dijon mustard
0.25 tsp black pepper , freshly ground
1 tbsp chopped parsley , fresh

1 Preheat oven to 425°F.
2 Toss asparagus with 2 teaspoons oil, salt, and garlic.
3 Place asparagus in one layer on baking sheet.
4 Roast 12 minutes or until tender.
5 In small bowl, whisk remaining 2 teaspoons oil, lemon rind and juice, mustard, pepper, and parsley.
6 Move asparagus to serving platter. Toss with lemon mixture. Serve.