Chicken and Asparagus Rolls

boneless, skinless chicken breasts (6 to 8 ounces each)

Salt and pepper

olive oil

chopped garlic

grated Asiago or Parmesan cheese

beefsteak tomatoes, cut into 1/8-inch-thick slices (8 slices)

spears asparagus, trimmed, halved lengthwise, then crosswise