Ingredients
- 2 pounds asparagus spears, trimmed
- 4 teaspoons extravirgin 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
Description
Garnish The Platter With Orange Wedges And Parsley Sprigs.
MyRecipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter