Prepare the Fresh Ingredients:

Wash the green asparagus, cherry tomatoes, and chives.
Trim at least 2 cm / about 1 inch off the bottom of the asparagus stalks.
Cut the stalks into pieces about 7 cm / 3 inches long.
Quarter the tomatoes.
Slice the chives into small, fine rings.
Chop the onion into small pieces.
Dice the vegan Greek-style cheese.

Let’s Cook:

Add the olive oil in a deep pan or a large pot.
Sauté the chopped onion until it becomes translucent.
Add the asparagus and cook it for about 2 minutes.
Boil a liter of water in a separate pot. Stir in the vegetable broth, along with salt and pepper.
Place the tagliatelle nests on top of the asparagus and pour the prepared broth over everything.
Cover with a lid and cook over medium heat for about 8 minutes.
Use a fork to gently spread the pasta out in the pan.
Scoop out 4 tablespoons of the broth and stir in the vegan cream and the diced vegan Greek cheese. Let everything simmer briefly so the sauce thickens and the cheese melts.
Add the cherry tomatoes and chives.
Cover again, and let the dish sit for 3 more minutes to bring it all together.