Preheat oven to 400°F.
Combine 1 pound trimmed asparagus, 1/2 cup cherry or grape tomatoes, 1/3 cup sliced shallots, 1 1/2 tsp chopped fresh thyme, 1/4 tsp salt, and 1/4 tsp pepper on a jelly-roll pan.
Coat lightly with olive oil mist.
Bake at 400°F for 6 minutes or until crisp-tender.
