2 lbs. asparagus spears, trimmed
4 t. EVOO, divided
1/2 t. kosher salt
2 garlic cloves, minced
1 t. grated lemon rind
2 T. fresh lemon juice
1/2 t. dijon mustard
1/4 t. freshly ground black pepper
1 T. chopped fresh parsley
Preheat oven to 425
Combine asparagus, 2 t. EVOO, salt and garlic in a large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on a baking sheet. Bake at 425 for 12 minutes or until crisp-tender.
Combine remaining 2 t. EVOO, 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.
6 servings: 60 calories, 3.3g fat, 3.4g protein, 6.8g carbs, 3.3g fiber