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Grilled Asparagus and Spring Onions With Lemon Dressing

['1 teaspoon finely grated lemon zest', '1 teaspoon finely grated Meyer lemon zest', '1 tablespoon fresh lemon juice', '1 tablespoon fresh Meyer lemon juice', '1 tablespoon whole grain mustard', '1/4 cup olive oil, plus more', 'Kosher salt, freshly ground pepper', '2 large bunches thick asparagus, trimmed', '2 bunches spring onions', 'halved if large']

Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don’t have Meyer lemons, use regular lemons in their place).
Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.

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