Cut the spears of asparagus in two lengthways, then into four sections. Peel the onions, and slice them thinly along with the fennel. Slice the green tomatoes into rounds.
Combine the crème fraîche with the tomato paste.
Cook the asparagus, red onions and fennel on the hotplate.
Make small mounds of parmesan cheese and brown to make crisps. Cook the soy burgers. Brown th