Surprisingly good.
Yield: 6 servings
2 pounds asparagus spears, trimmed
4 teaspoons extravirgin olive oil, divided
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly chopped parsley
Preheat oven to 425. Combine asparagus, 2 teaspoons olive oil, salt, and garlic in a large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on baking sheet. Bake for 12 minutes or until crisp-tender. Combine remaining 2 teaspoons oil, rind, juice, mustard, and pepper in a small bowl, stirring with a whisk. Arrange mixture over asparagus. Sprinkle with parsley.
From Cooking Light September 2007
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