20 large gulf prawns, peeled and deveined
3 cups canned artichoke hearts, quartered
3 cups grape tomatoes
3 cups asparagus tips, blanched
2 cups Parmesan cheese, shredded
½ cup fresh rosemary, chopped fine
½ cup fresh parsley, chopped fine
½ cup extra virgin olive oil
4 cups baby greens
Cook peeled and deveined shrimp in boiling salted water for approximately 5 minutes. Immediately place shrimp in ice water to chill.
Cook asparagus in boiling salted water for approximately 1 minute. Immediately place asparagus in ice water to chill.
When shrimp and asparagus are chilled, combine with the remaining ingredients and toss. Serve on chilled plates over baby greens, and garnish with 2 lemon wedges. Serves 4 to 5.