b'TO PREPARE THE GRILLED ASPARAGUS:Marinate the asparagus in the extra virgin olive oil and season with cracked black pepper and kosher salt. Grill over an open flame for 1 to 2 minutes. Remove from the heat and serve warm. TO PREPARE THE ROAST SHALLOT-BLACK PEPPER VINAIGRETTE:Cut off the top of the head of garlic and peel the shallots. To roast the garlic and shallots, brush with extra virgin olive oil and place in a baking dish in an oven preheated to 375 degrees. Roast until soft, approximately 35 to 40 minutes In a medium bowl, mix V cup extra virgin olive oil and both vinegars. After the garlic and shallots cool, squeeze the garlic cloves out of their skins, and chop and mash them into a paste together with the shallots. Add the garlic-and-shallots paste to the rest of the ingredients, mix, and season with kosher salt.TO SERVE:On each plate lay out the tomato slices with the grilled asparagus in a nice arrangement. Arrange the slices of chicken breast on the plate next to the tomatoes. Sprinkle the Maytag blue cheese over the top of the salad, and garnish with the red-onion rings and basil. Drizzle 2 ounces of the vinaigrette over each salad. 85'