Oriental-style White Bean and Asparagus Stew

• 400 g white kidney beans (or other white beans or red kidney beans), canned
• 3 tomatoes, peeled and chopped
• 10 g (2 teaspoons) ground cumin
• 16 green asparagus tips
• 1 tablespoon sesame oil
• Salt and pepper
• 1 bunch chives, chopped

Put the beans and tomatoes on the cooking tray and sprinkle with cumin. Add the asparagus, and drizzle with sesame oil. Season with salt and pepper.

Steam for 15 minutes with the starter and the dessert.

Mix everything together and serve in shallow bowls, with the stew on the bottom, then the asparagus, and topped with the chives.