Prepare an ice bath. Wash, peel, and blanch the asparagus in boiling salted water. When it just turns color remove it and plunge it into the ice bath for 30 seconds to shock the vegetable. Remove asparagus while still slightly warm and drain on paper towels. Place asparagus into a medium stainless bowl, add the olive vinaigrette to taste and toss lightly with your hands. Place asparagus in a plastic bag in the refrigerator for 1 hour to marinate. When ready to serve, divide the asparagus between 4 chilled salad plates and arrange attractively. Drizzle each salad with ¼ ounce walnut or pistachio oil. Add orange zest curls and cracked black pepper as a garnish. You may tie the asparagus spears in a bundle with a piece of scallion for a more elegant presentation.