12 fresh asparagus spears
1 tbsp. sweet brown mustard
1 tsp. grated lemon peel, divided
2 tbsp. fat-free mayonnaise
1 tbsp. fresh lemon juice
carrot strips (optional)

Steam asparagus until crisp-tender and bright green; immediately drain and rinse under cold water. Cover and refrigerate until chilled. Combine mayonnaise, mustard and lemon juice in small bowl; blend well. Stir in 1/2 teaspoon lemon peel; set aside. Divide asparagus between plates. Spoon 2 tablespoons dressing over top of each serving. Sprinkle each with 1/4 teaspoon lemon peel. Garnish with carrot strips, if desired.

Makes two appetizer servings.