Peel the asparagus and cut off the ends. Cook the asparagus in a large saucepan with salted water (1 teaspoon) and sugar (1 teaspoon) for about 10 minutes until al dente. remove and dice everything finely. Whisk eggs (2 pieces) with flour (3 tbsp) and milk (125 ml), fold in the tomato cubes and finely chopped coriander (4 tbsp) and mix the dough with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill Season (3 big pinches). Heat sunflower oil (1-4 tbsp) in a pan and bake pancakes (4 pieces) from the batter. Carefully wrap 2 asparagus stalks in each pancake, garnish with coriander leaves and serve.