For the asparagus-mushroom-tomato pan, clean the mushrooms if necessary, cut into thin slices. Wash the tomatoes, cut into quarters and remove the cores.
Wash the asparagus, cut the tips 5 cm long and cut in half. Heat chili butter in a pan, fry the mushrooms in it, add the asparagus and let it fry.
Finally, mix in the tomatoes. Serve on a plate seasoned with salt and pepper from the mill.
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