This spicy tastiness is my Dad's recipe, carefully measured and written down for the very first time.  The process goes against everything he stands for and I think was legitimately painful for the man ("They really need to know the exact amount of wine/basil/asparagus?"), so please appreciate.  He makes it with cod for the flaky but firm nature of the fish, but anything with similar texture would do.  Complex and zesty.  Light and filling at the same time.

Cooking the asparagus separately keeps the flavor from overpowering the sauce, but also prevents over-cooking.  Nothing is nastier than over-cooked asparagus AND this way keeps more of the nutritional benefits, which is always nice.

Prep Time:  10 Minutes
Cooking Time:  20 Minutes
Yield: 4 Servings
Ingredients:
1 Tbsp Olive Oil
4 Garlic Cloves, sliced (less if you’re not a lover of the garlic)
2 Medium Shallots, peeled and chopped
1- 14 oz Can of Whole Tomatoes with juice (placed in small bowl and crushed by hand)
4-5 Leaves of Fresh Basil, roughly chopped
½ Cup Red Wine
½ Cup Vegetable Broth
10-12 Asparagus Spears
Another 4-5 Leaves of Fresh Basil, roughly chopped

Directions:
Heat oil in a large, heavy pan over medium heat.  Add shallots and cook until translucent, about 3 minutes.   Add garlic, season with sea salt and black pepper, and simmer for another 2 minutes or until garlic is lightly browned.  Add crushed tomatoes (with juice), basil, wine, vegetable broth and red pepper flakes.  Raise the heat to bring to a gentle bubble, lower the flame back to medium and let simmer for 6-8 minutes.  You want it to reduce a little bit.  Meanwhile, break off the tough parts of the asparagus, cut into thirds, and steam until crisp-tender.  Lay fish pieces in pan with tomato mixture, spoon some sauce over the top, and cover tightly.  Lower the flame to low and leave to poach for about 5 minutes or until just cooked.  Gently add the asparagus, sprinkle with the rest of the basil and serve.