Put the oven on a pre-heat of 230C.
Put the asparagus in an over proof dish. Pour 2 tablespoon olive oil on them and spread it all over using your fingers to coat the vegetables. Roast them for around twenty minutes or until they appear soft and brownish.
While the asparagus are cooking, give attention to the garlic and shallots. Peel them and cut them into quarters. Heat the remaining oil in a wok pan. Add the shallots and garlic to it. Fry until the vegetables turn golden. Add 4 tablespoon water and let them simmer for around fifteen minutes or when they soften. Increase the heat and boil enough to make half the liquid evaporate. Add the vinegar now and bring the liquid to boil again.
Pour this hot dressing over the roasted asparagus. Season the salad with salt and freshly ground pepper. Sprinkle the herbs all over. Now you can choose to serve warm or wait for the flavors to blend in the refrigerator for a couple of hours.