Preparation

• Put the asparagus in a glass loaf pan with 1/2 cup water, 1 Tbs. of the olive oil, and 1/2 tsp. salt. Toss and then cover tightly with plastic wrap. Microwave on high until the asparagus is crisp-tender, about 5 minutes.
• Meanwhile, with a knife, segment the oranges over a bowl, squeezing the empty membranes to get all the juice; reserve the juice.
• Divide the asparagus among 4 salad plates. Very coarsely tear the prosciutto and arrange over the asparagus. Divide the orange segments among the plates. Top each serving with 2 Tbs. pistachios, 1 Tbs. olive oil, 1 Tbs. of the reserved orange juice, and a few grinds of pepper. Garnish with the shaved Parmigiano-Reggiano and serve.