Roasted Asparagus With Dijon-Lemon Sauce

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2 pounds asparagus spears, trimmed

4 teaspoons extravirgin olive oil, divided

1/2 teaspoon kosher salt

2 garlic cloves, minced

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1/2 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh parsley

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