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

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
Serving Size: 6 ounces