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Ingredients
- 2 pounds asparagus spears, trimmed
- 4 teaspoons olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon chopped fresh parsley
Details
Preparation
Step 1
Preheat oven to 425 degrees
Combine asparagus, 2 teaspoon of olive oil, salt, on a cookie sheet, tossing well to coat. Arrange asparagus in a single layer. Bake at 425 for 12 minutes or until crisp-tender.
Combine remaining 2 teaspoon 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.
Yield 6 servings.
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