Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
Heat olive oil in a large skillet over medium-high heat.
Add tomatoes, pine nuts and garlic; cook 5 minutes.
Stir in vinegar; cook 3 minutes. Stir in salt.
Arrange asparagus on a platter; top with tomato mixture.
Sprinkle with sliced onions and/or your favorite cheese