Add the following ingredients to the tomato cubes: diced ginger very small, kaffir lime leaf, cumin, herb salt, juice of half a lime. Set the tomato mixture aside and let it steep until you need it.
Clean the asparagus and cut into fork-sized pieces. Finely dice the garlic.
Fry the asparagus and garlic together with a little olive oil in a pan over medium heat. Be careful, the garlic must not turn brown. Deglaze with coconut milk, add the tomato mixture and cook everything over low heat until the asparagus has reached the desired consistency.
Garnish with plucked coriander leaves before serving.