1 Choose a skillet just large enough to hold the asparagus and set over over high heat. Add water to fill 1/2 inch (1.25 cm) deep.
2 With a paring knife or a vegetable peeler, remove 2 or 3 strips of orange peel and add to the skillet. Slice the orange in half and squeeze the juice into the skillet. Add the shallots as well.
3 When the liquid comes to a boil, add asparagus spears and cook until just tender, about 2 minutes.
4 Drain and season with salt and pepper. Serve immediately.