1 bunch large asparagus
2 tablespoons butter, divided
1 teaspoon diced shallots
1/2 teaspoon diced garlic
1 teaspoon combined chopped herbs (basil, oregano, thyme)
4 ounces white Chardonnay
1 teaspoon white truffle oil
1 cup heirloom tomatoes (yellow, green and red variety) diced small
Salt and pepper