2 pounds fresh asparagus -- trimmed 3 tablespoons olive oil 2 tablespoons lemon juice 2 teaspoons Dijon-style mustard or 2 teaspoons German style mustard 1/2 teaspoon ground black pepper 1/4 teaspoon salt 4 tablespoons buttered and toasted bread crumbs 1 cup cherry tomatoes -- halved
Preparation
Steam asparagus spears until tender; drain and place on serving platter. In small jar with tight-fitting 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. This vinaigrette recipe lends itself well to a bottle of Robert Mondavi Merlot wine.
