1. In a small bowl, mix the vinegar, oil, and shallots. Season with salt and pepper. Mix and set aside.2. In a pot of boiling salted water, cook the asparagus for 5 minutes. Drain and plunge the asparagus into a bowl of ice water. Drain.3. Cut half of the asparagus lengthwise in half and the other half into rounds.4. Cut the figs into 6 equal parts.5. Arrange the vegetables on the plates.6. Pour the vinaigrette over the top. Adjust the seasoning and refrigerate until serving time.