The cherry tomatoes go into the oven with olive oil, salt and pepper until soft at 180C (about 15-20min)
Snap the bottom of the asparagus where it naturally breaks off and discard the bottom. Then cut off the tips and cut the stalk in half. For further reference you can watch the video above.
Get a pot of boiling water going with a tsp of salt. Make sure the water is boiling strongly because this along with the salt will keep the asparagus nice and green.
Add the bottoms first and cook until al dente. Mine were really thin so 1.30min was enough. Then add the tips and cook also until al dente 30secs-1min.
Remove them and transfer to a bowl with iced water to shock them and stop them from cooking further.