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1 large orange
1 lb. fresh asparagus spears
1/4 cup vegetable oil
Salt and ground black pepper
1/2 cup PLANTERS Walnut Pieces, toasted
GRATE peel and squeeze juice from orange; set aside. Pour juice into small saucepan; set peel aside. 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 lightly salted boiling water; drain. Add oil to orange juice; beat with wire whisk until well blended. Season to taste with salt and pepper.
PLACE asparagus on serving platter; drizzle with orange juice mixture. Sprinkle with orange peel and walnuts.