Toss the asparagus and tomatoes with the olive oil, garlic, and lemon zest then season with a dash of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Place into the oven and roast for 12-15 minutes or until the asparagus and tomatoes are tender. Remove from the oven. Sprinkle the top with parmesan cheese and pine nuts followed by some lemon juice. Serve immediately. Enjoy.