1. Peel the oranges and slice them thinly. Collect the juice. Set aside
2. In a pot of boiling salted water, cook the asparagus for 7 minutes.
3. Cool them down in a bowl of ice water. Drain on a clean cloth.
4. Place the asparagus on the bottom of the plates.
5. Put the orange slices on the asparagus stalks.
6. In a small bowl, mix the orange juice, vinegar, yuzu, and oil. Season with salt and pepper and mix.
7. Garnish with chopped herbs; pour the vinaigrette over everything. Serve immediately.