1 lb. DOLE® Asparagus, trimmed (450 g)
¼ cup plus 1 tablespoon olive oil (60 mL + 15 mL)
Sea salt and ground black pepper, to taste
3 tablespoons lemon juice (45 mL)
½ teaspoon Dijon-style mustard (2.5 mL)

Brush asparagus with 1 tablespoon (15 mL) olive oil and season with salt to taste. Grill over medium-high heat, turning often, until asparagus is just tender, about 8 to 10 minutes.

Whisk together remaining ¼ cup (60 mL) olive oil, lemon juice and mustard in small bowl. Season with salt and pepper, to taste.

Arrange asparagus on serving plate and drizzle with lemon juice mixture.

Roasted variation: Place asparagus on large baking sheet with sides. Drizzle with 1 tablespoon (15 mL) olive oil, roll to coat asparagus. Bake at 375° F (190° C) 8 to 10 minutes or until tender crisp. Proceed as above.