First, make the dressing
: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan
to about 3 tablespoons. Meanwhile, mince
the shallot and put it in a ramekin
with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest
. When the orange juice
has reduced, strain
it over the zest. Drain the shallot
, discarding the vinegar, and add. Whisk all together, then slowly whisk
in the oil. Taste, and season with salt and pepper. Set aside.
Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.