Wash the asparagus, cut off the ends a little and peel the lower third. Cut the asparagus diagonally into small pieces and place in the cold pan with the coconut oil.
Wash the veal liver and cut into small pieces. Dice the tomato and set aside. Grate some parmesan, if it has not already been grated.
Now put the pan on the stove and fry the asparagus for about 4 - 5 minutes, mixing it from time to time. Then add the pieces of liver and cook for another 3 minutes, stirring occasionally so that the liver cooks evenly. Season with salt and pepper, add the diced tomatoes, mix again and place on a plate. Sprinkle with parmesan and possibly put a few coriander leaves on top as a finish.
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