Core the tomatoes, peel the shallots and cut both into small cubes. Finely chop the chili pepper and cut the chives into rings. Mix all ingredients together with the olive oil and season with lime juice, salt, pepper and sugar.
For the baked asparagus, peel the asparagus and cook in salt and sugar water until al dente. Pat dry and coat in egg, flour and bread crumbs. Bake in hot fat, drain and season with salt and pepper.
Arrange the baked asparagus with the tomato salsa and serve.
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