Preheat oven to 350 degrees F.
Spread shredded coconut out on baking pan, smooth to single layer. Bake for 3-4 minutes, remove and stir/flip, bake an additional 2 minutes or until golden brown (watch carefully to avoid burning).
Increase oven temperature to 400 degrees.
In a large bowl combine roasted walnut oil, balsamic vinegar, Dijon mustard, garlic, ginger, lemon zest and sea salt.
Add asparagus to bowl and toss to coat evenly.
Line baking sheet with parchment paper and lay out asparagus, single layer, then top with sliced lemon.
Place sheets in oven and bake for 7 mins, 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. The time will vary based on the thickness of your stalks.
Top cooked asparagus with toasted coconut, sprinkle Trader Joe Everyday Seasoning, if desired, and serve warm!