Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.
Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.
Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.
Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy.