Heat oven to 200C/180C fan/gas 6.
Heat the oil in an ovenproof casserole
dish, add the onion and cook for 5 mins
until softened. Add the rice and cook
for 1 min more, stirring to coat in the
oil. Tip in the soup and stock, season
and stir well to combine, then bring to
the boil. Cover and place in the oven.
Bake for 15 mins, then remove the
dish from the oven, give the rice a good
mix, stirring in the parsley. Place the
asparagus and tomatoes on top of the
rice. Return to the oven, uncovered,
for a further 15 mins. Scatter with the
cheese to serve.