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Steam asparagus spears until tender; drain and place on serving platter. In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper, and salt. When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves, if desired.
Yields: 4-6 servings
Nutritional Info Per Serving: 91 Calories; 5g Fat (49.7% calories from fat); 3g Protein; 9g Carbs; 3g Dietary Fiber; trace Cholesterol; 186mg Sodium.
Diabetic Exchanges: 1 Vegetable; 1 Fat
By Terri
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