Trim off woody ends of the asparagus and discard (or use them for soup base in other recipes). Cut asparagus into thirds. Place on a foil-lined baking sheet. Make a foil bowl and place shrimp inside. 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 roasting asparagus 8 more minutes.
In a small bowl, whisk together mustard, honey, vinegar, remaining salt and pepper. While whisking, slowly add the remaining 2 tablespoons 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, tomatoes and a few shavings of Parmesan cheese if using.