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.
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