Preheat oven to 425?.
Combine asparagus, 2 teaspoons 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 at 425? for 12 minutes or until crisp-tender.
Combine remaining 2 teaspoons oil, rind, 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.
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 12.8mg||0 %|
|Potassium 481mg||13 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 5.2g|
|Protein 5.2g||7 %|
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Calories per serving: 61
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