1. Bring a large pan of salted water to a boil over high heat. Blanch asparagus 1 or 2 minutes, depending on size. Immediately transfer to a bowl of ice water to cool. Remove; blot dry and refrigerate.
2. Preheat oven broiler. Cut 2 clementines in half lengthwise. Remove zest from the third and reserve. In a small bowl, stir together cinnamon, nutmeg, cayenne pepper, and half of salt and pepper. Sprinkle clementine halves with this spice blend and place, cut side up, on a baking sheet lined with tinfoil. Drizzle with honey.
3. Toss aspargus with oil and remaining salt and pepper to coat. Place in a single layer next to the clementines. Broil in oven on top rack until honey is caramelized and asparagus are lightly blistered, about 4 or 5 minutes. Transfer asparagus to a serving plate. Cut fruit into sections and arrange alongside asparagus. Garnish with reserved zest. 

Chef’s secret

To save time, blanch asparagus the day before or on the morning of the meal and refrigerate until ready to broil.