10 grape tomatoes cut in half
grated parmesan cheese
4 tablespoons olive oil
4 tablespoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
2 teaspoons Dijon mustard
Snap bottoms off asparagus spears and wash. Place in saute pan with 1 inch of water. Bring to a boil, lower heat and cook for abou 5 to 7 minutes. Drain.
Place cooked asparagus on a platter. Top with grape tomato halves. Pour over dressing and sprinkle with parmesan cheese
