Peel the asparagus. You can use the less beautiful end for this recipe and keep the tips for a salad or another dish.
Cut the vegetables and boil them in lightly salted water for about ten minutes. The asparagus should be very cooked.
Drain well and blend with olive oil until nice and creamy.
Serve with a little fleur de sel, ground pepper, a dash of oil and orange zest. You can grate a nice clean, dry orange, or peel the orange with a peeler and let the peel dry a day or two then crumble it with a mortar.