Wash the asparagus and trim or snap the woody ends off the spears.
Chop the fresh coriander.
Place a wok on a medium heat, then add the following ingredients in this order: ghee, ajwain seeds, cumin seeds, asparagus tips and cherry tomatoes. Stir-fry for 6 minutes.
Reduce the heat to low, then add the ground coriander and salt to taste. Stir