To trim the asparagus spears, hold in both hands and bend. The ends will break off leaving only the tender spears. Bring a pot of salted water to a boil. While your waiting prepare an ice bath by filling a bowl or pot with ice and water leaving enough room for the cooked spears. When the water comes to a boil, drop in the spears until just tender, about 1.5 minutes. They should be bright green. Drain and plunge into the ice bath for another minute. Drain well. Meanwhile, whisk togeather the olive oil and about 2 tbsp mandarin juice and 1 tbsp lemon juice with fresh ground pepper. Time to taste! add more madarin and lemon juice if needed. ( when i made this i used about 3 tbsp mandarin juice and 1.5 tbsp of lemon juice). When dry cut the asparagus spears into three pieces and toss with the oranges, red onions and blue cheese. Drizzle the dressing over the tossed salad and sprinkle with kosher salt and fresh ground pepper. Enjoy!