Asparagus with Tangerine and Pistachios

I tasted this simple and arresting dish at an idyllic restaurant in Alicante, and to me it perfectly captures the Moorish-Mediterranean essence of the region’s cuisine. It is so lovely that I prefer to serve it as a first course rather than as a side dish, where it tends to get lost in the shuffle. Try it with fat, perfect asparagus and the most fragrant green olive oil you can find. If you don’t have a steamer large enough for the asparagus, just cook it in a little water and pat it dry be