When working with an ingredient like asparagus, it's best not to mess around with it too much. Here, a little balsamic vinegar and some fresh orange juice help the clean flavors of asparagus shine, and cherry tomatoes add a little sweetness and tang.
Bring a large pot of water to a boil over high heat. Cook the asparagus just until tender, about 4-6 minutes. (Or microwave the asparagus on high for about 2-3 minutes.) Prepare an ice bath in a large bowl.
Plunge the asparagus into the ice bath to stop them from cooking. Drain and place on a serving platter. Top with the tomatoes.
In a cup, stir together the vinegar, orange juice, and garlic and season with salt and pepper, to taste. Spoon the dressing over the asparagus and tomatoes. Top with the cheese and serve.