Ingredients

2 lb. fresh asparagus, trimmed
3 Tbs. olive oil
2 Tbs. lemon juice
2 tsp. Dijon mustard
1/2 tsp. ground black pepper
1/4 tsp. salt
4 Tbs. toasted breadcrumbs
1 C. cherry tomatoes, halved

Directions

Steam asparagus spears until tender, drain and place in a serving bowl. Mix olive oil, lemon juice, mustard, pepper and salt in a container with a tight lid and shake well. Pour vinaigrette over asparagus, sprinkle with breadcrumbs and garnish with cherry tomatoes.

Makes 6-8 Servings

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