Wash the asparagus and snap or cut off the tough ends of the asparagus. Trim ends at an angle, making the stalks the same size.
In a large frying pan, add enough water to cover the asparagus. Blanch the asparagus in lightly boiling water for approximately 3 to 5 minutes or until crisp-tender (when pierced with a knife, asparagus still feels slightly crisp) and just until the asparagus are a bright green; do not overcook. Remove from heat and refresh under cold water; drain well.
Place cooked asparagus stalks in a pretty serving dish. Cover and refrigerate until ready to serve.
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, thyme leaves salt, and pepper; then add olive oil and whisk well. Add sliced scallions.
In a small jar with a lid, add the olive oil, lemon juice, Dijon mustard, and thyme leaves in a jar and shake well, set aside to let flavors develop.
About an hour before serving, shake the vinaigrette well, drizzle over the asparagus. Sprinkle orange zest and coarse sea salt over the asparagus. Cover lightly, place in a cool place until serving time.
Spring Asparagus with Lemon Vinaigrette Recipe: https://whatscookingamerica.net/karencalanchini/springasparagus-lemonvinig.htm