Asparagus Vinaigrette

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 buttered and toasted bread crumbs
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 and salt and pepper. 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. Serves 6.