A Bride's Cookbook
or Surviving the First Year
Holiday / Seasonal
Sweets
Mains
Sides
The Cookbook
Learn More about the cookbook that started it all, now updated, revised and better than ever!
Easter Menu - Asparagus Vinaigrette
Honey-Glazed Ham
Asparagus Vinaigrette
New Potatoes with Parmesan Cheese Sauce
Cornbread-Apricot Stuffing
Five-Layer Pistachio Dessert
Servings: 6
2 pounds fresh asparagus, trimmed
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon-style mustard
1/2 teaspoon ground black pepper
1/4 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.