Source: National Pork Board

Steamed asparagus with a lemon-dijon dressing.

Servings

2 lb Asparagus, fresh , trimmed
3 tbsp olive oil
2 tbsp fresh lemon juice
2 tsp dijon mustard
0.5 tsp black pepper
0.25 tsp salt
4 tbsp bread crumbs, toasted
6 fresh cherry tomatoes , halved

1 Steam asparagus spears until tender; drain and place on serving platter.
2 In small jar with tight-fitting lid, shake together oil, lemon juice, mustard, salt and pepper.
3 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.

Welcome spring with this asparagus dish.