Wash and peel the asparagus and cut off the woody ends. Put the asparagus in about 1 l boiling, slightly salted water, covered with 1 teaspoon sugar
Cook for 15-20 minutes. In the meantime, remove just under 1/2 l asparagus stock
Dice meat. Clean, wash and slice the mushrooms. Peel and chop onion. Steam in hot fat in a pot. Add meat and mushrooms, fry well. Season with salt and pepper. Sprinkle with flour and sweat. Stir in 1/2 l asparagus stock, cream and wine. Bring to the boil and simmer for about 5 minutes
Lift out the asparagus and let it drip off. Keep 3/4 asparagus warm. Chop the rest and add to the ragout. Season with salt, pepper, sugar and lemon juice
Bake the pies in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 5 minutes. Wash, quarter, core and dice the tomatoes
Fill pies with ragout. Serve with asparagus spears and the rest of the ragout. Sprinkle with tomatoes, garnish