Preheat the oven to 425 degrees Fahrenheit.

Keep the asparagus frozen as you prepare the topping.

Combine mustard, honey and garlic in a small bowl and whisk. Set aside.

Crush the pistachios in a ziploc bag with a heavy bottle or back of metal spoon until most pieces are the size of rice. You do not want to create a fine flour; aim for some very crushed pistachios and some left in larger chunks. Add the cheese to the bag.

Remove frozen asparagus and line them up on a metal baking sheet lined with parchment paper. Alternatively you can use a large glass oven-to-table baking dish sprayed with oil.

Brush frozen asparagus with mustard mixture on both sides.

Sprinkle crumbs on one side pressing down to set. Then flip asparagus over and top the second side. Be sure to reserve more crumbs for the second side which will become the top.

In another ziploc bag combine herbs, garlic, oil, and salt and squish with your fingers to combine. Add the whole tomatoes and shake up the bag to coat.

Place herbed tomatoes on a baking pan or glass dish.

Bake both pans in the oven for 15-20 minutes.

Serve asparagus with herbed tomatoes on top.