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