Peel the green asparagus in the lower third, remove the woody ends and cut the asparagus diagonally into short pieces. Fry with 1 tablespoon of oil, a little salt and a pinch of sugar in a pan over medium heat for approx. 12 minutes.
In the meantime, remove the cherry tomatoes from the roots, wash them and stew them with 2 tablespoons of olive oil, the clove of garlic and the rosemary in a closed saucepan for 10-12 minutes.
Cut the cod fillet in two, season with salt and pepper. Then, lightly floured on the skin side, fry in the remaining olive oil with the butter and fry for 3 minutes on each side over medium heat.
Arrange the fried asparagus on preheated plates and add the braised tomatoes.
Remove the garlic clove and rosemary sprig from the braising liquid, then salt and pepper the liquid and whisk gently.
Arrange the fried cod on the plates, sap with the whipped stew liquid and sprinkle with the finely chopped basil.
If you want, you can go with a little baquette and a light white wine.
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