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Bring a medium pot of water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce.
Trim asparagus; cut on a diagonal into 1-inch pieces. Thinly slice shallot. Quarter lemon.
Heat a large drizzle of oil in a hot large pan. Add asparagus and tomatoes; season with salt and pepper. Cook, stirring occasionally, until asparagus is browned and tomatoes are blistered, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.