• 1 pound tender fresh asparagus
  
  

  Photography by Todd Stone
  Recipe by Lara Lyn Carter

• 2 tablespoons olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard

Wash and dry asparagus. Cut off bottom 1/2-inch of stems to remove tough parts. In a large bowl, whisk remaining ingredients together. Add asparagus to bowl with the other ingredients and toss them well to coat with the mixture. Spread asparagus on a parchment-lined baking sheet and bake at 400 degrees for 10 to 12 minutes.