Preheat oven to 425°F.

Place the asparagus on a rimmed baking sheet and toss with 2 tablespoons of olive oil and the salt. Roast until just tender, about 10-12 minutes.

Meanwhile, combine the dill, parsley, preserved lemon, 2 tablespoons of olive oil and lemon juice in a small bowl and mix to combine.

Spoon the lemony herbs over the roasted asparagus. Finish with pepper and fresh dill sprigs to taste.