Wash the potatoes thoroughly, pre-boil them in salted water for 8 minutes and cut larger ones in half if necessary. Peel the asparagus on the lower third and cut into 4-5 cm pieces. Wash the tomatoes and, depending on the size, cut them in half or leave them whole. Clean the spring onions and cut into rings.
Heat the oil in as large a pan as possible and fry the potatoes in it for 5 minutes; Add the asparagus and onion rings, season with salt and pepper and continue frying for 5 minutes; then add the cherry tomatoes and cook for another 5 minutes.
Slice the parmesan on top and serve - e.g. with pork or lamb or as a separate meal with a hearty herb quark or tzatziki.