Combine the first 9 ingredients in a small bowl. Mix in the olives. Cover, refrigerate and marinate olives 2 hours.
When ready to serve, let olives warm at room temperature 20 minutes. Divide and make a ring of orange slices on each of 4 plates. Mound some of the salad greens into the centre of each plate. Divide and top salad greens with asparagus. Divide and top each salad with some of the olives. Drizzle each salad with the olive marinade and serve.
Note: To blanch the asparagus, cook in boiling water 2 minutes. Drain, cool in cold water, and then drain again. Small, black, pitted niçoise olives are available in tubs in the deli department.