Veggie Treat

Roasted Asparagus with Dijon-Lemon Sauce...

2 pounds asparagus spears, trimmed
4 tsp. olive oil, divided
1/2 tsp. kosher salt
2 garlic cloves, minced
1 tsp. grated lemon rind
2 T fresh lemon juice
1/2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1 T chopped fresh 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 a baking sheet. Bake at 425 for 12 minutes or until crisp-tender. Combine remaining olive oil, rind, juice, mustard and pepper in small bowl, stirring with whisk. Arrange asparagus on platter. Drizzle juice mixture over asparagus. Sprinkle with parsley.