1 pound fresh asparagus spears
2 tablespoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup walnut pieces, toasted
Grate peel and squeeze juice from orange. Pour juice into small saucepan; set peel aside for later use. Bring juice to boil on medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until juice is reduced by half. Meanwhile, blanch asparagus in boiling water; drain. Add oil to orange juice; beat with wire whisk until well blended. Stir in salt and pepper. Place asparagus on serving platter; drizzle with orange juice mixture. Sprinkle with orange peel and walnuts.