Instructions: 1. Steam asparagus until crisp tender. If not serving immediately rinse under cold water to stop the cooking process. Reheat in microwave or cook another minute in boiling water to serve. Spoon a teaspoon or two of vinaigrette over top.

2. Vinaigrette: Heat oil and add shallots. Cook over low heat until wilted, about 5 minutes. Do not brown. Add 1/2 cup tomatoes and simmer 3 to 5 minutes. Add vinegar, garlic, wine, salt, and pepper. Simmer another 15 to 20 minutes until reduced to a thick sauce. Correct seasonings, stir in fresh tomatoes and capers.

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