Asparagus With Tomato Vinaigrette - cooking recipe

Ingredients

1/3 cup extra virgin olive oil
1 tbsp lemon juice
2 tsp Dijon mustard
1 1/3 lbs asparagus, trimmed
2 medium ripe tomatoes, peeled, seeded and coarsely chopped
1/4 cup pine nuts, toasted and coarsely chopped
1/3 cup loosely packed small basil leaves
None None Bread, for serving

Preparation

Whisk the oil, lemon juice and mustard in a medium bowl. Season to taste.
Boil, steam or microwave the asparagus until just tender; drain. Place the asparagus on a serving platter or plates.
Add the tomato to the dressing and stir well. Spoon over the asparagus.
Sprinkle with pine nuts and basil leaves. Serve with bread.