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Asparagus Vinaigrette
Ingredients
(serves about 4)
2 pounds fresh
asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon-style mustard
½ teaspoon ground black pepper
¼ teaspoon salt
4 tablespoons toasted breadcrumbs
6 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, salt and pepper.
When ready to serve (can be served warm or at room temperature),
pour vinaigrette evenly over asparagus, sprinkle with breadcrumbs
and garnish with cherry tomato halves.
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