Makes 4 servings
 
12-20 asparagus spears
1/4 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1 Tbsp. chicken broth
3/4 tsp. dijon mustard
1/2 tsp. olive oil
salt and black pepper
lettuce leaves
 
1.  Place asparagus in a single layer on baking sheet.  Spray with vegetable oil spray.
2.  Roast asparagus in 500 degree oven for 10 minutes, or until crisp-tender and lightly browned.
3.  Meanwhile, combine peel, juice, broth, mustard, olive oil, salt and pepper to taste in a screw top jar.  Cover and shake until blended.
4.  Place asparagus on a lettuce lined serving plate.  Drizzle vinaigrette over asparagus.  Toss gently to coat.
 
Note:  Good warm, cold, or at room temperature!