Cut away all the rind and pith from all the oranges and slice them crosswise into thin rounds.
Snap off the tough bottom ends of the asparagus spears. Peel the spears and parboil them in salted water for about 1 minute, until they are just tender.
Spread them out to drain thoroughly and cool to room temperature. Brush with olive oil, salt lightly and grill for about 6 minutes over medium heat, turning often to brown evenly. Toast bread at the same time.
When toasted, cut the bread slices into thirds and spread with tapenade.
Arrange asparagus on a platter with the orange slices on top. Drizzle vinaigrette over and garnish with the tapenade toast.
posted by Mr Falafel