Summer Tomato Bowl With Herbed Bread Crumbs [Vegan, Gluten-Free]

• 20 ounces of grape tomatoes (about 4 cups), halved or quartered
• 3 cups of rough, ground gluten-free bread crumbs
• 1 can of white beans, rinsed and drained
• 2 pounds asparagus
• 2 tablespoons thyme
• 1 teaspoon sage
• 1 teaspoon rosemary
• 2-3 teaspoons garlic (depending on how garlicky you like things), crushed or grated
• Heaping cup of parsley
• Zest from one lemon
• Salt and pepper
• 1 tablespoons each olive oil and vegan butter
• Sliced avocado, optional
• Lemon juice, optional
• Tahini, optional

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