Using a sharp knife, cut away the peel and pith from the oranges, exposing the flesh. While holding an orange over a bowl to collect the juice, cut the segments free from the surrounding membranes. Repeat for the other oranges. Set juice and segments aside separately.
In a large skillet over medium heat, soften the shallots in 30 ml (2 tablespoons) butter. Add the asparagus and cook for 2 minutes, turning frequently. Add the wine and reserved orange juice. Season with salt and pepper. Bring to a boil. Reduce the heat,cover and simmer gently until the asparagus is tender, 8 to 12 minutes depending on thickness. Transfer the asparagus to a plate, leaving the cooking juices behind, and cover with aluminum foil to keep warm.
Over high heat, reduce the cooking juices until nearly evaporated. Remove the skillet from the heat and whisk in the remaining butter one piece at a time, until emulsified. Add the orange segments, turning them gently to coat with the sauce. Adjust the seasoning.
Arrange the asparagus on a large serving plate and spoon the sauce over it.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.