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Asparagus With Warm Tomato Vinaigrette

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Serves 8 to 10

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  • 48 medium asparagus
  • 1/2 cup finely chopped shallots
  • 1/2 cup light olive oil
  • 2 cups peeled, seeded and chopped vine-ripened tomatoes
  • 1/2 cup Heinz Red Wine Vinegar
  • 2 large garlic cloves, finely minced
  • 1 2/3 cup dry white wine
  • Salt and freshly cracked black pepper

    1. Steam asparagus until crisp-tender.
    2. Sauté shallots in oil over medium heat until wilted, but not browned, about 5 minutes. Add tomatoes and bring to simmer. Cook another 5 minutes, stirring to prevent sticking, and then add vinegar, garlic, wine, salt and pepper. Simmer 15 minutes to reduce and thicken vinaigrette.
    3. Serve over warm or room-temperature asparagus spears.

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