16 lg. fresh asparagus spears, cut in 1/2 lengthwise
2 tbsp. olive oil, extra virgin preferred
4 fresh, ripe plum tomatoes, diced, about 1 1/2 c.
1 sm. clove garlic, crushed
1/4 c. red wine vinegar
2 tbsp. chopped fresh basil
1/4 c. Parmesan cheese

In a 12 inch skillet, over high heat, bring asparagus and 1/2 inch of water to boil. Reduce heat to low, cook covered 5-8 minutes. Drain. Arrange on ovenproof platter. Heat broiler.

In a 1 quart saucepan on medium heat, heat oil and add tomato and garlic. Remove garlic. Stir in vinegar, basil, salt and pepper. Spoon tomato mix over asparagus. Sprinkle with cheese. Broil 3-4 inches from heat, 1-2 minutes, until heated through and cheese is melted.