|Thin asparagus||2 Pound, woody ends snapped (Fresh)|
|Ripe tomatoes||4 Small|
|Olive oil||3 Tablespoon|
|Garlic||6 Clove (30 gm), minced|
|Dried basil||1 Teaspoon|
|White wine vinegar||2 Tablespoon|
Steam the asparagus just until tender, but not limp.
Cut the tomatoes into quarters.
Remove the seeds and meat, leaving a flattened exterior wall.
Julienne the tomatoes and then dice.
In a medium skillet heat the olive oil over medium high heat.
Add the diced tomatoes, garlic, basil and vinegar, cook just until the garlic and tomatoes are lightly glazed.
Add seasonings to taste.
Portion the asparagus evenly among 8 plates.
Pour some of the tomato mixture evenly over each plate.