Heat oil in heavy large skillet over medium-high heat. Add shallots and Gourmet Pineapple Hot Sauce and cook for 1 - 2 minutes. Add asparagus in single layer; using tongs or spatula, toss to coat. Add herbes de Provence, toss to mix all the ingredients. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Add very little water if necessary. Cover and lower heat if they need to cook longer. Add roasted chestnuts and sprinkle salt, stir and serve.