Preheat the oven to 375° and line a baking pan with parchment paper
Wash and snap the tough ends of the asparagus off of the spears and place evenly on the baking sheet. Drizzle one teaspoon of olive oil (or squeeze lemon juice over if you don’t cook with oil) over the spears and grind salt and pepper over them to taste. Use a spatula to roll the spears to coat evenly. Roast for 10 minutes and carefully roll the spears around in the pan. Roast for 5 more minutes or until they are easy to pierce and slightly browned on the edges. Cool.
While the asparagus is roasting put the crackers on a baking sheet and brush a thin layer of olive oil (optional) on top of each one. Sprinkle with 2 tablespoons of vegan parmesan cheese and toast for 2 to 3 minutes or until they begin to brown.
Dice and seed the tomatoes and diagonally slice the asparagus spears into 1/2 inch pieces.
Place the asparagus and tomato in a large bowl.
For the salad dressing:
In a blender or with a whisk, combine the lemon juice, cilantro, water, sugar, salt, and pepper until the salt and sugar are dissolved. Pour into the bowl with the asparagus and tomato and toss to coat.
Top the crackers with the asparagus mixture, sprinkle with more vegan parmesan cheese, and garnish with cilantro.