2 pounds asparagus spears, trimmed 4 teaspoons extra virgin olive oil, divided 1/2 teaspoon kosher salt 2 garlic cloves, minced 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1/2 teaspoon Dijon mustard 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh parsley Preheat oven to 425°. Combine […] Read more