VEGETABLE RECIPE: Steamed Fresh Asparagus with Warm Tomato Vinaigrette

Warm Tomato Vinaigrette:
1/4-cup olive oil
1/4-cup shallots, minced
1-cup tomatoes, peeled, seeded, and diced
1/4-cup red wine vinegar
1-clove garlic, minced
2/3-cup dry white wine
1/2-tsp salt
1/2-tsp pepper
1 to 2-tbsp capers, optional

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

Fresh Asparagus:
Cook the asparagus
Spoon the vinaigrette over top and serve

This will also work with mushrooms, zucchini, broccoli, carrots or cauliflower

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