We are lucky to have the largest asparagus grower in New England right here in Connecticut, and we take full advantage of the season by cooking with asparagus every day during the late spring and summer months.
Place the butter, onions, garlic, shallots, and asparagus in a 6-quart pot over medium heat. Sprinkle with sea salt and pepper. Cook, stirring occasionally, for about 7-10 minutes, until the vegetables are softened.
Add the tomatoes, water, and bay leaves. Cover, raise