Rinse asparagus well. Using a knife, cut off loose leaves and the tough ends, leaving a nice smooth, green spear.

Place the grape tomatoes and the asparagus on a baking sheet or in a nine- by 13-inch baking pan.

In a small bowl, combine oil, salt, oregano, and garlic powder. Pour over asparagus and tomatoes.

Broil on high for 15 minutes, or until tomatoes start to burst and asparagus is soft.

Remove from oven and drizzle with balsamic vinegar.