Trim and discard the woody ends of the asparagus spears
Slice the asparagus on the diagonal approx 2 inches long
Steam the asparagus pieces in a steamer basket over boiling water until tender, but not overdone (about 5-8 minutes)
After the asparagus is done, refresh the pieces by soaking them for a couple minutes in cold water, then drain
Cut the artichoke hearts into small wedges.
Fill each individual salad bowl with mixed greens
Arrange the artichoke hearts and asparagus pieces on top.