Peel the green asparagus and cut away the woody ends. Heat the oil in a pan and fry the asparagus for 3 to 4 minutes over medium heat. Preheat the oven to 200°C fan oven.
Place the puff pastry in a greased tart tin. Pull the dough up around the edges and press down. Prick the dough with a fork.
Remove the green asparagus from the pan and then add 1 tsp Ankerkraut Season asparagus finisher.
Cream, pesto verde, eggs and remaining Ankerkraut Mix the asparagus finisher together and spread it over the dough.
Wash and halve the cherry tomatoes and place them on top of the cream mixture along with the asparagus. Sprinkle with cheese.
