Rinse 1 pound of fresh asparagus under cold water to remove dirt, then snap off tough ends.

In a large pot, bring salted water to a boil. Blanch asparagus for 2-3 minutes until bright green and tender-crisp, then transfer to ice water.

In a medium bowl, whisk together 1/4 cup of olive oil, juice of one lemon, 1 tablespoon of Dijon mustard, and a pinch of salt and pepper.

Drain asparagus and pat dry. In a large bowl, toss asparagus with lemon vinaigrette until evenly coated.

Transfer to a serving platter and garnish with chopped parsley. Serve immediately.