Cut off the lower woody end of the asparagus, I roughly peeled the rest, then it cooks faster, cut into bite-sized pieces, season with cayenne pepper and fry in olive oil in a pan with a lid. Mix the eggs with the milk and the lemon and salt paste well, pour over the asparagus pieces, sprinkle with cheese and spread the tomato slices on top. Put the lid on and let it set or bake in the oven. Garnish with fresh basil and enjoy! Good Appetite