Toss cherry tomatoes and a handful of garlic cloves in olive oil and sea salt, and slowly roast them until their color deepens and they look a tad brown in areas. When the tomatoes are almost done, place some cut asparagus on top and roast for seven minutes, then remove the pan from oven. There should be some liquid in the pan, do not discard this. Pour the contents of the pan over hot pasta and toss again, add olive oil, and salt & pepper if needed.
You’re done. Chow down.