Wash salad greens and tomatoes, drain in a salad spinner. Wash asparagus and shrimp and pat dry. Trim off 2 to 3 inches of the ends of the asparagus and discard (or use them for soup base in other recipes). Cut asparagus in thirds. Place them on baking sheets lined with foil. Use foil to make a bowl for the shrimp and place on baking sheet with asparagus. Drizzle 1 tablespoon olive oil on asparagus and shrimp, sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on top.
Place in oven and cook 7 minutes. Remove shrimp from oven and continue cooking asparagus 8 more minutes.
In a small bowl, whisk together mustard, honey, vinegar, remaining kosher salt and pepper. While whisking, slowly add the remaining olive oil until the vinaigrette is emulsified. Place salad greens, basil and oregano in a medium bowl and add enough dressing to moisten. Arrange on plates, top with shrimp, asparagus and a few shavings of parmesan cheese. Serve immediately.