1-1/4 pounds asparagus, trimmed and snapped
3 tbsp. butter
1/2 tbsp. Dijon mustard
1/2 cup fresh bread crumbs
Salt and pepper to taste
1 tsp. lemon juice
1. In a large nonstick skillet, add asparagus and 1/4 cup water. Cover and steam over medium-high heat until just tender (do not over cook).
2. While asparagus steams, melt light butter in a small nonstick skillet over low heat. Whisk in mustard; add bread crumbs, salt and pepper and toss to coat. Saute', stirring frequently, until the crumbs are a light golden color, about 10 minutes.
3. Drain asparagus and toss with lemon juice and mustard crumbs. Yield: 4 servings.