Cut the cooked asparagus into pieces. Remove the roots of the tomato stalks, cut into the tomatoes in a cross shape, scald with boiling water, rinse, peel off and cut into small pieces. Peel, quarter and thinly slice the onion. Beat eggs (2 pieces) and whisk roughly with a fork. Heat sunflower oil (1 tbsp) in a pan, add the sliced ​​onion, sliced ​​tomatoes and sliced ​​asparagus and sauté / stir-fry everything for a few minutes. Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and sweet paprika (3 big pinches). Spread the whisked eggs over it and let it set slowly. Quarter the asparagus and tomato omelette and serve on 2 pumpkin seed breads, each garnished with a basil tip.