Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Place the trimmed asparagus and halved cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with the salt and black pepper, tossing well to coat evenly.

Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender and lightly browned, and the tomatoes have started to blister and release their juices.

While the vegetables roast, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, and lemon zest in a large serving bowl to create a simple vinaigrette.

Transfer the warm roasted asparagus and tomatoes directly into the serving bowl with the vinaigrette. Toss gently to combine, allowing the warm vegetables to absorb the dressing.

Top the salad with toasted pine nuts and shaved Parmesan cheese. Serve immediately while warm as a delightful side to roasted meats or a light vegetarian lunch.