On a baking sheet lined with parchment paper, season the tomatoes with 1 tablespoon olive oil, thyme, salt, pepper, sugar, garlic, orange and lemon zest and bake in a pre-heated oven for 15 minutes or until lightly browned.
Remove garlic.
Bring a large pot of water to a boil and cook pasta according to package directions.
Meanwhile, in a large skillet sauté minced shallots with the remaining olive oil.
Add asparagus and sauté for three minutes and season with salt and pepper.
Drain pasta and toss with asparagus, caramelized tomatoes and top with cheese.
