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Very easy & very flavorful. The lemon flavor was a tetch too strong (it was a big lemon with a lot of juice), so I added a splash more olive oil. I used Dijon mustard for the mustard. It went very well with salmon cakes & tiny red potatoes. Thanks for posting!

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Halcyon Eve March 13, 2012
Roasted Asparagus With Lemon Vinaigrette --Courtesy Melissa D'ar