(serves four)

• 1 lb asparagus, woody ends snapped off and discarded
• 2 tbs EVOO
• Kosher salt and fresh ground black pepper
• 2 shallots, thinly sliced and separated into rings
• 4 very thin orange slices, cut into quarters
• ¼ tsp finely grated orange zest

Position the broiler rack as close to the element as possible. Turn broiler to high. In a bowl, toss asparagus with 1 tbs EVOO and salt and pepper. Arrange shallots in a close, thin layer on baking sheet. Arrange asparagus on top of them. Toss the orange slices with the leftover EVOO and arrange in a single layer alongside the asparagus. Broil until the oranges and asparagus just start to char, about 7-8 minutes. Remove from oven and sprinkle with orange zest. Good served hot or at room temperature.