For the breading: Mix olive oil, parmesan, panko flour, garlic, salt, pepper and paprika in a 9” square glass pan. Toss the asparagus until coated.
Top the asparagus with the cherry tomatoes, sprinkle with extra Parmesan cheese and drizzle with olive oil, and bake in a preheated oven at 375 F for 20-25 minutes.
