Preheat oven to 400 F.
Trim the asparagus ends, place on a baking sheet (lined with foil or without), and drizzle with the 1 ½ tablespoon (or more as needed) olive oil, season with salt, pepper, onion, and garlic powder.
Toss to combine with hands or kitchen tongs (or use a plastic zip-top bag for even distribution of seasonings).
In a medium bowl, toss tomatoes with remaining olive oil, salt, pepper.
On one side of the baking sheet arrange the asparagus in one line and the other side with the tomatoes. Sprinkle both or just the asparagus with parmesan on top. Bake for 10-15 minutes.
Serve immediately garnished with fresh basil leaves, lemon slices, sea salt flakes and balsamic glaze (optional!).