INGREDIENTS:

• 1 teaspoon finely grated lemon zest

• 1 teaspoon finely grated Meyer lemon zest

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh Meyer lemon juice

• 1 tablespoon whole grain mustard

• 1/4 cup olive oil, plus more

• Kosher salt, freshly ground pepper

• 2 large bunches thick asparagus, trimmed

• 2 bunches spring onions, halved if large

PREPARATION:

1. Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don’t have Meyer lemons, use regular lemons in their place).

2. Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.