Preheat oven to 450°F. Spread asparagus in single layer on 2 shallow baking pans. Drizzle each pan of asparagus with 1 tablespoon oil; gently rub to coat evenly. Sprinkle each pan with ¼ teaspoon salt. Bake 10 minutes or until tender, shaking pans to turn spears once.
Meanwhile, heat remaining 1/2 tablespoon oil in small saucepan over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add drained tomatoes and cook 6 minutes more or until liquid has evaporated and tomatoes are hot, stirring occasionally. Stir in lemon juice.
Place asparagus in serving dish; top with tomato mixture and cheese. Serve immediately.