Wash the asparagus, break off the hard ends the discard (they will break themselves in the right place). Cut the softer stalks diagonally to about ½ cm pieces.
Boil asparagus in lightly salted water for about 2 minutes, then strain and set aside.
Ina bowl, whisk eggs with the milk, salt and pepper. Add asparagus, salmon and cubed cheese, mix everything well.
Heat the oven to 350°F (180°C). Heat the oil in an oven-proof pan (diameter of approximately 24cm) over medium heat, and pour in the egg mixture. Rearrange the toppings if necessary. Top with the halved cherry tomatoes (cut end up).
Cover the pan with a lid and cook for about 5 minutes. Then place in the oven (without cover), and cook for another 6 -10 minutes, until the mixture sets. The length of time in the oven will depend on the size of pan and thickness of the egg mixture.
To serve, sprinkle with fresh dill and season with freshly ground black pepper.