Preheat oven to 450 degrees F. On a baking sheet, spread asparagus in a single layer, mist lightly with olive oil spray. Roast until asparagus is tender when pierced with a knife, about 10 to 12 minutes. Season with herbal salt; set aside.
In a blender, mix juices, marmalade, ginger root and olive oil. Process until well blended. Before serving, arrange lettuce on individual plates or on a platter, top with asparagus. Whisk dressing again; pour over salad.