Roll the shortcrust pastry out into a sheet about 6 mm thick, using a rolling pin. Line a baking tin with butter and spread out the shortcrust pastry, forming a cord around the edge.
Boil the asparagus in salted water for about 8 minutes.

Drain them and leave them to dry.
With a spoon, spread the chopped tomatoes on the pastry. Add salt and pepper.

Slice the mozzarella and add it on top of the chopped tomatoes.
Lay the salami slices on top of the mozzarella with the asparagus tips.

Preheat the oven to 190°C. Bake the pie for about 30 minutes. After removing from the oven, sprinkle with chopped basil.