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1
Zest one of the oranges; set zest aside.
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2
Slice off the ends of each of the oranges.
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3
Working with one orange at a time, set an orange on end; with a small knife, slice off and discard the peel and the white pith.
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4
Holding the orange in your hand, use a knife to cut the orange segments away from their membranes.
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5
Place the segments in a bowl and set aside.
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6
Over a separate bowl, squeeze the remaining orange pulp to extract any remaining juice and repeat with the second orange.
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7
Whisk 4 tablespoons oil, the lemon juice, oregano and spring onion into the orange juice and season with salt and pepper; set the dressing aside.
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8
Cut off about 2cm from the tough end of the asparagus and transfer the asparagus spears to a 22cm x 33cm microwavable dish.
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9
Sprinkle the asparagus with reserved orange zest and drizzle with remaining oil and quarter cup water.
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10
Cover the dish tightly with plastic wrap and microwave on high heat for 2 minutes.
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11
Rotating the dish at interval's microwave until the asparagus is just tender, about 2 minutes more.
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12
Remove from microwave, uncover and drain off the cooking liquid.
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13
Toss the asparagus with reserved citrus dressing and season with salt and top with orange segments.
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14
Serve immediately.
