1 3/4 lb asparagus, trimmed
salt and black pepper
3 Tbsp. olive oil
1 Tbsp. minced fresh thyme
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. whole-grain mustard
Preheat oven to 425°. Toss asparagus, 1 Tbsp oil, salt, and pepper together in a bowl. Divide asparagus between two large baking sheets and roast until tender, 7-10 minutes. Remove from the oven and set aside.
Whisk 2 Tbsp. oil, thyme, lemon juice, Dijon, and whole-grain mustard in a large bowl; season with salt and pepper.
Toss asparagus with vinaigrette until coated and serve.
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