1 tbsp olive oil
1 shallot, chopped
1 garlic clove, chopped
4 asparagus spears, chopped
5 ripe tomatoes, chopped
1 tsp red wine vinegar
salt and freshly ground black pepper
Heat the oil in a frying pan and gently fry the shallot and garlic until softened but not browned.
Add the asparagus, tomatoes and vinegar and cook, stirring frequently, for five minutes, or until the asparagus is tender. Season, to taste, with salt and freshly ground black pepper.
To serve, place the asparagus and tomato stir-fry into a serving dish