Spring Asparagus Salad - Preheat oven to 425˚ F. Drizzle olive oil on 1 bunch of trimmed asparagus. Sprinkle w/salt & pepper and zest from 1/2 a lemon. Roast until tender, about 20-25 min. Cut into pieces. Cook 2c Israeli Cous Cous until al dente. For dressing- combine 1/3c olive oil, 3tbsp mustard, 2tbsp red wine vinegar, 2tbsp lemon juice and a tsp each of salt & pepper. In a large bowl toss cous cous w/dressing, 1/2c kalamata olives, 1/2c feta, asparagus & handful of fresh mint. Enjoy!