Ingredients
- 2 bunches asparagus, woody ends trimmed
- 4 tablespoons extra virgin olive oil (EVOO), divided
- Salt and freshly ground black pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons apricot preserves
- Juice of 1/2 lemon
- 1/2 cup capers, roughly chopped
Description
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