Preheat the oven to 200°C to bake the asparagus later.
Cook the asparagus in salted boiling water until al dente. Remove and allow to cool slightly.
Pour boiling water over the tomatoes, skin, core and cut into cubes. Peel the shallots and garlic and finely dice them. Wash herbs, shake dry, peel off leaves and finely chop.
Heat sunflower oil in a pot and fry the shallots and garlic cubes. Add the diced tomatoes, stir in the herbs and season with salt, pepper and a pinch of sugar.
Put the tomato sauce into a casserole dish and place the asparagus over the top. Cover the asparagus with the Fol Epi slices and bake in preheated oven for approx. 8-10 minutes.