Roasted Asparagus

  • 2 lbs. asparagus spears, trimmed
  • 4 tsps extra-virgin olive oil, divided
  • 1/2 tsp sea salt
  • 2 cloves garlic, minced
  • 1 tsp lemon zest, grated
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1/4 tsp freshly ground black pepper
  • 1 Tbsp fresh parsley, chopped

Preheat oven to 425°F. Combine asparagus, 2 tsps 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 for 12 minutes or until crisp-tender. Combine remaining 2 tsps oil, lemon zest, 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.