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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Wow. Took about 45 seconds to prep, 12 minutes to cook, and was delicious! Served to guests and they all asked for the recipe. I hated to have them see how simple it was. Wanted them to think I was this super-chef. :-)
Fabulous. My guests raved and asked for the recipe. I omitted the garlic in the first step and used garlic salt instead of plain salt. Minced garlic can be bitter when roasted. I'd rather roast whole cloves of garlic and then mince that and toss with the asparagus before drizzling the sauce over. But it was still great even without the garlic.
We roasted the asparagus with the olive oil, garlic & sea salt but served it with chicken with a dijon lemon sauce so the asparagus was left without the sauce. Excellent-so much more flavour then steaming it. Will use this simple recipe again & again.