Asparagus and Tomato Salad

Cook asparagus spears al dente. Clean tomatoes.

Vinaigrette Sauce:

2 T. lemon juice, fresh
1/8 tsp. salt
¼ tsp. dry mustard
6 T. olive oil
Pinch of pepper
Pinch of oregano

Place all ingredients in screwtop jar and shake approximately 1 minute to blend thoroughly. Pour over cleaned and
cooked vegetables at least ½ hour prior to serving.