To prepare the vinaigrette, combine blood orange juice, champagne vinegar, shallot, mustard, salt and pepper in a non-reactive bowl and gradually whisk in hazelnut oil to emulsify. Adjust seasoning and reserve.
Prepare a grill or wood fired oven. Toss the peeled asparagus in Jordan olive oil to lightly coat, season with salt and pepper and grill until just cooked through (3-5 minutes).
To serve, gently toss asparagus with reserved vinaigrette and season to taste. Place asparagus and orange segments on individual plates or a family-style platter and garnish with crushed hazelnuts and sprigs of thyme.