Asparagus Vinaigrette

  • 2.0 pounds fresh asparagus, trimmed
  • 3.0 tablespoons olive oil
  • 2.0 tablespoons lemon juice
  • 2.0 teaspoons Dijon mustard
  • 0.5 teaspoon black pepper, freshly ground
  • 0.25 teaspoon salt
  • 4.0 tablespoons croutons
  • 6.0 cherry tomatoes, halved

Steam asparagus spears until tender; drain and place on serving platter. In small jar with tight-fitting lid, shake together oil, lemon juice, mustard and salt and pepper. 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. Serves 6.