Preheat oven to 375° F. Snap off bottom part of the asparagus and chop upper stocks into 1-inch pieces. In a large bowl, toss asparagus with two tablespoons olive oil. Spread asparagus out on a baking sheet and roast in the oven for 15 minutes, until tender.

Wash kale thoroughly and remove stems. Coarsely chop the kale and place in a large bowl. In a small bowl, combine avocado, 1 tablespoon olive oil, balsamic vinegar and sea salt. Add mixture to kale and hand massage thoroughly, until the kale takes on a wilted appearance.

Add pine nuts and cherry tomatoes, toss and serve.