Asparagus Vinaigrette

By Sarita

Ingredients

• 2 teaspoons Dijon-style mustard
• 4 tablespoons buttered and toasted bread crumbs
• 1 cup cherry tomatoes - halved
• 2 pounds fresh asparagus - trimmed
• 1/2 teaspoon ground black pepper
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1/4 teaspoon salt

Preparation

Step 1

Steam asparagus spears until tender; drain and place on a serving platter. In a small jar or bowl with lid shake together the oil, lemon juice, mustard, pepper and salt. When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.