Preparation
1.
Preheat the oven to 400ºF.
2.
Trim the asparagus by bending every spear about 1 inch from the lower finish till it snaps. In a big bowl, toss the asparagus and tomatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Unfold evenly on a big rimmed sheet pan. Add the olives, tossing them evenly over the greens. Prepare dinner for 20 minutes when you put together the shrimp.
3.
Toss the shrimp with the remaining 1/4 teaspoon every kosher salt and pepper, together with the oregano and mint. Toss the greens gently with tongs, then place the shrimp on high of the greens in an excellent layer. Prepare dinner for 10 minutes extra, till the shrimp are opaque and cooked by. Sprinkle with feta cheese and serve instantly.
