Preheat oven to 350 degrees F (180 degrees C).
Spread Unsweetened Shredded Coconut (1/4 cup) out on baking pan, smooth to single layer. Bake for 3 to 4 minutes, remove and stir/flip. Bake an additional 2 minutes or until golden brown.
Increase oven temperature to 400 degrees F (200 degrees C).
In a large bowl combine Roasted Walnut Oil (3/4 tablespoon), Balsamic Vinegar (1 teaspoon), Whole Grain Dijon Mustard (3/4 teaspoon), Garlic (2 clove), Fresh Ginger (1 teaspoon), Lemon (to taste), and Sea Salt (1/4 teaspoon).
Add Asparagus (1 bunch) to bowl and toss to coat evenly.
Line baking sheet with parchment paper and lay out asparagus, single layer, then top with Lemon (1).
Place sheets in oven and bake for 7 minutes, remove sheet from oven.
Turn over asparagus and bake for another 12 mins.
Check to see if stalks are soft and ready, if needed, flip one more time and bake another 5 minutes.
Top cooked asparagus with toasted coconut, sprinkle Everyday Seasoning (to taste) if desired and serve warm!