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Asparagus Vinaigrette

Asparagus Vinaigrette

  • 2 lb. fresh asparagus spears, washed and trimmed
  • 4 T. olive oil, divided
  • 2 T. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • grape tomatoes - about 12, cut in half
  • parmesan cheese

Preparation -
Stir-fry the asparagus in 1 tablespoon olive oil until tender crisp. To prepare the dressing - combine 3 tablespoons olive oil, lemon juice, Dijon mustard, salt and pepper in a jar with a tight fitting lid. Shake the jar to blend the ingredients well. Place the asparagus in a shallow bowl or on a serving platter. Just before serving (warm or at room temperature), top with grape tomato halves, add the vinaigrette dressing, and sprinkle with grated Parmesan cheese.

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