1 Bunch asparagus (about 20 stalks)
1 tbsp olive oil
Pinch of salt
For the heirloom tomatoes
2 cups assorted baby heirloom tomatoes, halved
1 tbsp shallot, minced
3 tbsps olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp coarse salt
Pinch of pepper
Fresh basil, torn
Pre-heat oven to 425F. Snap the woody stalks off the bottoms of the asparagus. Lay the asparagus on an aluminum foil lined sheet pan in a single layer. Drizzle the asparagus with a tablespoon of olive oil and a pinch of salt and toss to coat. Roast the asparagus in the oven for 15 minutes, flipping halfway through.
While the asparagus is roasting, prepare the tomato salad. Cut the tomatoes in half and place them in a bowl. Add the salt, pepper and shallots to the bowl. In a different bowl, whisk together the olive oil, red wine vinegar and Dijon mustard. Add the dressing to the bowl with the tomatoes and toss to coat. Let the tomatoes sit in the dressing while the asparagus is roasting.
Arrange the roasted asparagus on a platter, spoon the tomatoes and any dressing at the bottom of the bowl over the asparagus. Top with shaved Parmesan, fresh torn basil and cracked pepper.