Preheat oven to 400 degrees F.

Place tomatoes along with 2 teaspoons olive oil in a baking dish. Sprinkle with half the salt & pepper.

Bake for 15-20 minutes, until tomatoes are "burst" and slightly blistered on the outside.

Meanwhile, in a medium mixing bowl, toss trimmed asparagus with remaining olive oil, salt & pepper.

Once tomatoes are blistered, add prepared asparagus to baking dish. Drizzle with balsamic vinegar and toss with tomatoes.

Bake another 5 minutes. Asparagus should be tender-crisp.