Instructions

1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Spread the mustard over the bread. Tear into pieces and place on the prepared tray.
2. Bake for 5 minutes or until crisp. Transfer to a plate. Combine the asparagus, tomato, oregano, garlic and 1 tablespoon of the dressing in a bowl.
3. Transfer to the baking tray. Cover with foil and bake for 5 minutes or until tender. Transfer to a bowl. Pour over any cooking juices.
4. Add the prawns, beans, bocconcini, baby Asian greens and remaining dressing to the asparagus mixture. Toss gently to combine.
5. Divide among serving dishes and top with the croutons.