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.