Cook the prawns in a pot of lightly salted boiling water until just cooked, about 2 to 3 minutes. Cool in ice-cold water and then drain well. Carefully peel the prawns and set on a plate.
In a second pot of boiling water, blanch asparagus by cooking it 2 minutes. Drain well, cool in ice-cold water, drain well again, and set on a second plate.
Make dressing by combining the oil, juices, chives, honey, mustard, salt and pepper in a small bowl. Cover dressing, prawns and asparagus and keep refrigerated until needed (all can be prepared several hours in advance).
To make salads, divide and arrange lettuce on each of 4 dinner plates. Divide and artfully arrange some prawns, asparagus, radish and orange on top of the lettuce on each plate. Drizzle each salad with dressing and enjoy.
Note: When spot prawns are unavailable, you could use any other large prawn in this recipe. Artisan lettuce is sold in plastic containers in our produce department. Each container holds 4 small heads of lettuce. Lettuce should be trimmed, separated into leaves, washed, and dried.