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Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp tender; do not overcook. Remove from heat and refresh under cold water; drain well. Cover and refrigerate until chilled. 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.
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