Begin by bringing a large pot of salted water to a rolling boil. Add the asparagus and blanch for 2-3 minutes, then transfer to an ice water bath. Drain and pat dry when cooled.

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add the blanched asparagus and halved cherry tomatoes to the skillet. Cook for 4-5 minutes until tender.

In a medium bowl, whisk together balsamic vinegar, remaining olive oil, and optional sweetener. Season with salt and pepper.

Pour dressing over the sautéed asparagus and tomatoes. Toss together, then heat for 1-2 minutes.

Transfer to a serving bowl, top with cheese and nuts, and serve warm or at room temperature.