Asparagus Vinaigrette..

Serves: 6

2 pounds fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon-style mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons breadcrumbs, toasted
6 cherry tomatoes, halved

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

For the vinaigrette, put the oil, lemon juice, mustard, salt and pepper in a small jar with a tight-fitting lid and shake. When ready to serve {can be served warm or at room temperature}, pour the vinaigrette evenly over asparagus, sprinkle with breadcrumbs and garnish with cherry tomato halves.