Bring a large pot of water to a boil and add a large pinch of salt.

Place asparagus in the water and blanch for 3-4 minutes, then place in a bowl of ice water to stop the cooking. Once they are cool, pat them dry on paper towels.

In a jar combine avocado oil, orange juice, coconut aminos, fresh ginger, garlic powder, orange zest and pinch of salt. Shake it quickly to combine.

Place a small skillet over medium heat and add in the dressing.  Whisk for a minute or two until it has slightly thickened then pour it over the asparagus (in a bowl).

Salt with another pinch of salt to your liking, then plate the asparagus and top with chopped radishes and orange zest.