Broiled Asparagus & Orange Slices with Olive Oil & Shallots

• 1 lb. asparagus, woody stem ends snapped off and discarded
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 shallot, thinly sliced and separated into rings
• 4 very thin orange slices, cut into quarters
• 1/4 tsp. finely grated orange zest

Tip:

Eight thin lemon slices can be substituted for the orange slices. The cooked orange and lemon slices -- skin and all -- are edible.

Adjust an oven rack as close to the broiling element as possible. Heat the broiler on high. In a bowl, toss the asparagus spears with the oil to coat and season with salt and pepper. Arrange the shallot slices in a thin layer on one side of a rimmed baking sheet. Put the asparagus in a single layer on top of them. Toss the orange slices with the leftover oil in the bowl you used for the asparagus. Arrange the slices in a single layer alongside the asparagus. Broil until the asparagus and the oranges just start to char, 5 to 8 min. Remove from the oven and sprinkle the asparagus with the orange zest. Arrange the asparagus, shallots and oranges on a serving dish. Serve hot, warm, or at room temperature