Asparagus Vinaigrette

• fresh asparagus, trimmed↗2 lbs
• olive oil↗3 tablespoons
• lemon juice↗2 tablespoons
• dijon-style mustard↗2 teaspoons
• ground black pepper↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• buttered and toasted breadcrumbs4 tablespoons
• cherry tomatoes, halved↗1 cup

Step-by-step instructions

1. 1

   Steam asparagus spears until tender; drain and place on serving platter.

2. 2

   In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt.

3. 3

   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.