Roasted Asparagus with Dijon-Lemon Sauce

 

Garnish the platter with orange wedges and parsley sprigs.

 

2 pounds asparagus spears, trimmed

4 teaspoons extra virgin olive oil, divided

½ teaspoon kosher salt

2 garlic cloves, minced

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

½ teaspoon Dijon mustard

¼ teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley

 

1.     Preheat oven to 425°.

2.     Combine asparagus, 2 teaspoons olive oil, salt, and garlic in a large bowl, tossing well to coat.

3.     Arrange asparagus mixture in a single layer on a baking sheet. Bake at 425° for 12 minutes or until crisp-tender.

4.     Combine remaining 2 teaspoons 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.