1.Peel and devein cooked king prawns. Place prawns in a bowl, cover and refrigerate.
2.Trim woody ends from asparagus spears. Steam or microwave asparagus spears until just tender, drain, then refresh in cold water and drain again.
3.Combine crushed garlic with 2 tblsp oil in a small bowl. Split rolls in half, brush the inside of rolls with garlic oil. Open rolls and place under a preheated grill until rolls are just crisp.
4.Fill toasted rolls with lettuce, asparagus spears and prawns. Drizzle filling with salad dressing and season with freshly cracked pepper, if desired.
Prawns can be shelled several hours ahead. Keep, covered in the refrigerator. Toast rolls and add filling just before serving.Note