Cut and clean the asparagus by removing the base and leave the rest in one piece. Blanch in boiling water, salt and baking soda, then place in a container with ice, remove and set aside.
Chop the seedless and skinless tomatoes, add salt, oregano and vinegar. Place the asparagus on a plate, then place the torta without covering the buds on top of them, gratin a little and finish with a torch.
Finally add the vinaigrette and the trout roe on top.