Preheat oven to 400°F. Line a medium baking sheet with parchment paper.
If asparagus are sandy, soak in cold water with salt for 5 minutes to remove hidden sand. Then give them a final rinse and dry them on a towel. Remove the lower wooden portion of the asparagus spears.
Lay the asparagus and tomatoes on the baking sheet. In a small bowl, mix together olive oil, garlic, lemon juice, salt and pepper, pour evenly over the asparagus and tomatoes. Roast for 15 minutes, until asparagus are tender, yet crispy and tomatoes have softened. If asparagus spears are thick, add another 3-5 minutes.
While the asparagus are roasting, toast the panko breadcrumbs for 2-3 minutes over medium heat in a fry pan. Once toasted remove and set aside.
Crumb feta over asparagus and tomatoes and top with toasted breadcrumbs and dill. Serve with chicken, fish or meats. Enjoy!
