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.
Asparagus with Lemon-Mustard Dressing Recipe: https://whatscookingamerica.net/vegetables/asparaguslemon.htm