Asparagus with Orange Vinaigrette

2 oranges

1 small shallot, minced

2 tablespoons white wine vinegar

1/2 teaspoon Dijon mustard

3 to 4 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

20 spears green and/or white  asparagus, trimmed

1/4 cup toasted pecans, optional

For the vinaigrette:

Zest 1 orange into a bowl, then in a separate bowl juice both oranges.  Pour juice into a small saucepan.  Over medium heat, boil the juice, until reduced and concentrated to about 3 tablespoons.

In a small bowl, whisk together the shallot and vinegar. Set aside 5 minutes. Add Dijon mustard, orange zest, and orange juice.  Slowly whisk in the oil. Season with salt and pepper. Set aside. ?

For the Asparagus:

Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender, about 3 – 4 minutes. Drain, and immediately rinse under ice-cold water to stop additional cooking and retain the bright green color.  Pat dry with paper towels and transfer to a serving platter. Drizzle with the vinaigrette and pecans.