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Asparagus with Lemon-Mustard Dressing

12 fresh asparagus spears, washed and trimmed
2 tablespoons light mayonnaise
1 tablespoon sweet brown mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest, divided

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Cover and refrigerate until chilled.

In a small bowl, combine mayonnaise, mustard and lemon juice; blend well. Stir in 1/2 teaspoon lemon peel; set aside.

Divide asparagus between 2 individual serving plates. Spoon 2 tablespoons dressing over top of each serving; sprinkle each with 1/4 teaspoon lemon peel. Garnish with carrot strips and edible flowers, such as pansies, violets or nasturtiums, if desired.

Makes 2 servings.