Blanched Asparagus with Toasted Walnuts

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.