Tomato and Asparagus AuGratin

2 lbs. asparagus, tough ends trimmed
olive oil
6 Roma tomatoes, sliced
3 T. nutritional yeast flakes
2 T. garlic, minced
2 T. freshly chopped parsley
1 t. Herbes de Provence
sea salt and freshly ground black pepper, to taste

Place the asparagus spears in a steamer basket and steam for 3-4
minutes or until tender. Using a little olive oil, lightly oil a
large baking dish.

Place the steamed asparagus spears in three rows in the prepared
baking dish.

Place the slices of two Roma tomatoes over each of the rows of
asparagus.

Drizzle a little additional olive oil over the top of the
tomatoes and asparagus, sprinkle the nutritional yeast flakes,
garlic, and Herbes de Provence over the top, and then season to
taste with salt and pepper.

Bake at 400 degrees for 10-12 minutes or until the tomatoes have
softened.

Serves 6