Heat olive oil in a medium saucepan over medium-high. Add chopped onion; cook until tender, about 3 minutes. Stir in minced garlic cloves and crushed red pepper; cook 30 seconds. Add diced fire-roasted tomatoes and red wine vinegar. Cook 10 minutes; let cool completely. Process tomato mixture, canola mayonnaise, and kosher salt in a food processor until smooth.

Create a camfpire with grate for cast iron skillet with lid.

Remove and discard the rough ends of the asparagus and lay them on a baking sheet. Drizzle with olive oil, sea salt, and cracked black pepper.

Use your hands to rub the oil over the stalks to ensure they’re fully coated. Bake for 8 minutes.

Remove asparagus from the oven. Add desired amount of brie or goat cheese, sliced tomatoes, asparagus, sunny-side up egg and mustard aioli and enjoy!