- Using a sharp knife, cut away the peel and pith from the oranges, exposing the flesh. While holding an orange over a bowl to collect the juice, cut the segments free from the surrounding membranes. Repeat for the other oranges. Set juice and segments aside separately.
- In a large skillet over medium heat, soften the shallots in 30 ml (2 tablespoons) butter. Add the asparagus and cook for 2 minutes, turning frequently. Add the wine and reserved orange juice. Season with salt and pepper. Bring to a boil. Reduce the heat,cover and simmer gently until the asparagus is tender, 8 to 12 minutes depending on thickness. Transfer the asparagus to a plate, leaving the cooking juices behind, and cover with aluminum foil to keep warm.
- Over high heat, reduce the cooking juices until nearly evaporated. Remove the skillet from the heat and whisk in the remaining butter one piece at a time, until emulsified. Add the orange segments, turning them gently to coat with the sauce. Adjust the seasoning.
- Arrange the asparagus on a large serving plate and spoon the sauce over it.