Asparagus, cooked until crisp tender

Immediately immerse in ice water. When cool, drain and blot dry with paper towels. 1/4 c. balsamic vinegar 1 lg. clove garlic, finely chopped 1 c. tomatoes, peeled, seeded and chopped 2/3 c. dry vermouth 3 lg. shallot cloves, chopped

Saute shallot and garlic in olive oil until soft. Add all remaining ingredients and simmer for approximately 15 minutes. Serve over asparagus.