- 1-1/2 lb. fresh asparagus spears, trimmed
- 1 Tbsp. GREY POUPON Dijon Mustard
- 1 tsp. each zest and juice from 1 lemon, divided
- 3 Tbsp. olive oil
- 1/2 cup ATHENOS Traditional Crumbled Feta Cheese
Bring about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.
Meanwhile, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.
Place asparagus on plate; top with mustard sauce, cheese and lemon zest.