*All the ingredients can be prepared several hours in advance

20 medium asparagus spears - tough ends trimmed off, bottom 2" of the remaining stalk peeled
2 blood oranges (if blood oranges aren't available, substitute navel oranges)
1/4 cup unsalted cashew pieces, toasted in a 400 degree oven for 3 to 4 minutes
Blanche the asparagus in boiling salted water for 2 to 3 minutes, or until just tender. As soon as the asparagus is cooled, put it into a bowl of ice water to stop the cooking. As soon as it's cold, drain it and set it aside until it is ready to be served.

Carefully cut away all of the peel of the oranges. They should be cleaned down to the flesh, with no pith remaining. Using a sharp knife, cut between the membranes to remove the orange sections. Remove any seeds. Set aside.

Goat Cheese Cream . . .

4 oz. soft goat cheese
1 cup plain yogurt
1/4 tsp. ground black pepper
Salt to taste
Combine goat cheese, yogurt and pepper in a food processor. Process until smooth. Season to taste with salt.