1. Preheat oven to 400° F.2. Trim ends of asparagus at their natural breaking point. Bend a stalk of asparagus until it breaks. Use that trimmed stalk as a guide to cut the rest of the asparagus.3. On a baking sheet, place the asparagus, sliced shallots, and pecans. Drizzle with the olive oil and toss to coat. Arrange in a single layer and roast for 10 minutes. Flip with a spatula and roast for an additional 5 minutes or until the asparagus is tender, but still bright green.4. While the asparagus is roasting, combine the orange zest, Dijon mustard, red wine vinegar, olive oil, orange blossom honey, salt, and pepper in a small bowl. Whisk until well combined. Set aside.5. When the asparagus is done, remove from oven and arrange the roasted spears on a platter. Top with the pecans and shallots. Sprinkle with the orange slices and feta cheese. Spoon the vinaigrette over the top of the asparagus and serve.
*Note: Supreming is a technique that removes the membrane from citrus fruit so it can be served in slices.