Cook the pasta in boiling, salted water according to the package instructions until al dente.
Blanch the asparagus tips in boiling, salted water for about 8 minutes.
Refresh in cold water and drain. Wash and halve the cherry tomatoes.
Brush a baking dish with oil and fill with alternate layers of pasta, tomatoes and asparagus, sprinkling with cheese and drizzling with olive oil between layers.
Season with pepper and finish off with cheese.
Bake in a preheated oven (200°C with top and bottom heat) for about 15 minutes.
Serve on warmed plates.