In a crock pot scald some large pieces of garlic in boiling oil, and then lay the asparagus tips on top. Lower the heat and turn over the asparagus with a wooden spoon: the olive oil will soften them. Then add white wine and some tablespoons of water with moderation, a pinch of tomato extract and the salt. Cover the pan, to maintain the slightly bitter aroma, and cook, making sure that the asparagus do not become dry (use white wine and very little water). At the end, perk up the well-cooked asparagus with a film of raw olive oil. Serve warm.